1 egg
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. sugar
2 tbsp. vinegar
1 c. salad oil

Put egg in blender with seasonings. Add vinegar, 1/4 cup of the oil. Cover and process. Pour in remaining oil slowly in a steady stream. Store in refrigerator 1 week. Yields 1 1/4 cups.