1 c. salad oil
2 tbsp. lemon juice or vinegar
1/2 tsp. dry mustard
1 egg
Dash of cayenne

Pour about 1/4 cup of the salad oil in the blender with all remaining ingredients. Turn blender on and pour remaining oil into blender in a slow but steady stream. Alternate speeds to thoroughly blend. If necessary to stir down, stop blender. Keep in refrigerator.