1 whole egg, medium or large size
1 tbsp. lemon juice (bottled is OK)
1 tsp. distilled white vinegar
1 tsp. dry mustard
1/4 tsp. table salt
pinch white pepper
1 cup vegetable oil (I use canola), at room temperature

Break egg into bottom of 1-quart canning jar or other tall narrow jar that allows you to immerse the mixing blades of a stick blender all the way to the bottom. The jar should be only slightly wider than the end of the stick blender.

Add lemon juice, distilled white vinegar, dry mustard, table salt and white pepper.

Add 1 cup of room temperature vegetable oil.

Place mixing blades of stick blender (turned off) all the way to the bottom of the jar, pressing down over the egg.

Turn stick blender on high speed, hold in place at bottom of jar for about 5 seconds until you see mayonnaise form under stick blender's mixing blades.

Slowly pull stick blender upward until the mixing blades reaches top of jar, taking about 5 more seconds. The stick blender will turn the oil into mayonnaise as it is pulled slowly to the top of the jar.

After chilling in the refrigerator for a while, this mayonnaise gets slightly thicker and tastes very much like Best Foods / Hellmann's Mayonnaise!

Makes about 1 1/3 cups mayonnaise.

Submitted by: R. Barton