1 egg
1 tsp. ground mustard
1 tsp. salt
Dash of cayenne
1 tsp. sugar
1/4 c. salad oil
3 tbsp. lemon juice
1/2 c. salad oil
1/2 c. salad oil

Be sure egg, oil, and blender (beater) is at room temperature (70 degrees). Use medium speed or whip cream speed. Combine egg, mustard, salt, cayenne, and sugar in blender; blend until thoroughly combined. With blender still running, take off cover and slowly add 1/2 cup salad oil, then lemon juice. Thoroughly blend. Then slowly add 1/2 cup salad oil. Blend until thick. You may have to stop and start blender to stir down mayonnaise. Store in jar in refrigerator.