1/4 c. + 1 tbsp. white vinegar
3 tbsp. cornstarch
3/4 c. boiling water
2 tbsp. + 1 tsp. sugar
1 tsp. dry mustard
1 tsp. salt
1/8 tsp. paprika
1/2 c. vegetable oil

In a small saucepan stir vinegar and cornstarch until smooth. Stir in boiling water. Stirring over medium heat, bring to a boil and boil until thick and shiny. Remove from heat; set aside and keep hot.

Place egg, sugar, dry mustard, salt and paprika in a blender container. Cover and blend at low speed until combined. At medium speed, gradually add hot cornstarch mixture through opening in lid, scraping sides of container as needed.

At high speed, very slowly add oil through opening in lid, stopping blender and scraping sides occasionally. Pour into a container. Cover and chill. Keep refrigerated and use within 10 days.

Makes about 2 cups.