1 egg, at room temperature
2 egg yolks, at room temperature
1 1/2 c. salad oil
2 tbsp. lemon juice or wine vinegar
1 tsp. dry mustard
Dash of salt
Dash of cayenne pepper
3 to 4 garlic cloves, crushed
1/4 c. chopped parsley
2 tbsp. chopped fresh tarragon

Place egg, egg yolks, 1/4 cup oil, lemon juice, dry mustard and salt in blender or food processor. Turn on to medium speed. After a minute, begin pouring remaining oil in a thin stream into the top of the blender.

About halfway through the pouring process, or if oil begins to accumulate on the top, stop blender and stir mayonnaise with long-handled spoon. After adding all of the oil, add more lemon juice to taste. Stir in cayenne pepper, garlic, parsley and tarragon. Allow to stand covered in refrigerator for an hour or more so flavors will blend. Makes 2 cups.