1 lg. egg
1 tbsp. vinegar
1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. paprika
1 c. salad oil
1 tbsp. lemon juice

Put egg, vinegar, salt, dry mustard, paprika and cayenne. In blender container, cover and blend until mixed thoroughly. With blender running slowly, gradually pour half of the salad oil into blender container. (When necessary, stop blender and use rubber spatula to scrape sides.) Add lemon juice to mixture; slowly pour in remaining salad oil into blender container with the blender running slowly. Yield: 1 1/4 cups.