Contributed by Jana Mann
Ingredients:
2 Tbs pectin
⅓ cup virgin olive oil
1 ¼ tsp salt
½ cup white vinegar
¼ tsp dried parsley
⅓ cup water
1 pinch red pepper flakes (1/8 tsp)
¼ cup light karo (white)
1 pinch oregano
1 tsp lemon juice
1 ½ Tbs grated Romano cheese
2 Tbs egg-beaten well
1 tsp minced garlic
Directions:
Add together with whisk and stir well. Refrigerate 1-2 days before using.
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