1/2 tsp. sugar
1/4 tsp. salt
1/2 tsp. dry mustard
1 egg white
1 c. corn oil
4 tsp. vinegar

Combine sugar, salt and mustard in a bowl. Add egg white and beat well. Continue beating and add oil a little at a time until 1/2 cup is used. Add 2 teaspoons of vinegar, continue beating while adding the remaining oil. Beat in the last 2 teaspoons of vinegar. Store in a covered jar in refrigerator. Makes 1 cup.