Greek Salad Dressing

This is from Toula Patsalis ("The Pressure Cooker Cookbook"). She uses it as a dressing for a salad of cooked, julienned carrots and garbanzo beans but points out that it's a wonderfully versatile dressing for other salads, and it really is. I will give it exactly as in her book but I prefer it with a slight modification. The first time I made it I forgot to add the vegetable oil and used just the olive oil called for. It was so good that I see no reason to dilute it by adding the extra half cup of vegetable oil she calls for. So, here it is:

1 1/2 cups extra-virgin olive oil
1/2 cup vegetable oil
1/2 cup white wine vinegar
1/4 cup fresh lemon juice
1/4 cup mayonnasie
5 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 Tablespoon dried oregano
1 teaspoon dried rosemary
1 teaspoon prepared mustard

Combine all in a food processor or blender and process until smooth. Pour it into a jar with a tight-fitting lid, and shake well before using. Store leftovers in refrigerator.

This makes about 3 cups.