2 c. olive oil
1/2 c. red wine vinegar
1 egg
2 clove garlic, pressed
2 tsp. Dijon mustard
1/2 tsp. dried oregano
1/2 tsp. dried dillweed
Salt and freshly ground pepper

Combine all ingredients in a jar. Shake. Chill at least 2 hours before serving. Yield: 2 1/2 cups.