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Vinaigrette Dressing

1/2 tsp. oregano
1/2 tsp. dry English mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 c. olive oil
1/3 c. white wine vinegar
2 tbsp. water
2 tsp. fresh lemon juice
2 cloves garlic, peeled & crushed
1 tsp. Worcestershire sauce

Place the dry ingredients in food blender or in a medium sized food processor. Grind for a few moments. Add the liquids and whip to an emulsion, or until it is thick. Store in refrigerator for at least 1 1/2 hours before using. Makes 1 1/2 cups dressing. Will keep for several days in refrigerator.