1 egg
1 tsp. red wine vinegar
2 tsp. fresh lemon juice
1 tsp. Dijon mustard
1/2 tsp. or less salt
1/4 c. olive oil
1 1/4 c. safflower oil

Combine first six ingredients in blender; whirl. With machine running, add safflower oil, one tablespoon at a time. Refrigerate. Keeps several weeks. Yield: 1 1/2 cups.