In a blender with motor on high blend 1 large egg at room temperature, 5 teaspoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1/4 teaspoon each salt and pepper. Add 1 cup of olive or other vegetable oil in a stream until completely emulsified. Makes about 1 cup.

GREEN MAYONNAISE:

To 1 cup of mayonnaise add 1 tablespoon minced fresh parsley, 1 tablespoon snipped fresh chives, 1 tablespoon minced fresh tarragon, 1 teaspoon snipped fresh dill weed, and 1 teaspoon minced fresh chervil or 1/4 teaspoon dried.

THOUSAND ISLAND DRESSING:

To 1 cup of mayonnaise add 2 tablespoons bottled chili sauce, 1 tablespoon minced green pepper, 1/2 teaspoon minced pimiento and 1/2 teaspoon snipped fresh chives.

MUSTARD MAYONNAISE:

Combine 3-4 tablespoons salad mustard with 1 cup mayonnaise. This is especially good in potato salad.

ORIENTAL MAYONNAISE:

To 1 cup of mayonnaise add 1 teaspoon thick soy sauce. Blend well. Makes an interesting dip for raw vegetables.