1 tsp. mustard
1 tsp. salt
1 egg

In mixing bowl or food processor, beat until well mixed. Gradually add salad oil (Wesson preferably) until thickened to "mayonnaise" consistency. Add 1 tablespoon lemon juice; continue beating until thoroughly mixed. Do not add lemon juice before oil. (Recipe may be doubled, except salt.) Yield: 3/4 cup.