|Red wine vinegar||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Worcestershire sauce||1⁄2 Teaspoon|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
1. To juice lemon, remove any visible seeds with tip of utility knife. Using citrus reamer or squeezing tightly with hand, squeeze juice from lemon into small bowl. Remove any remaining seeds from bowl; discard.
2. Add mustard, vinegar, garlic and Worcestershire; whisk to blend. Gradually whisk in oil.