1 egg
Dash of cayenne pepper
1 1/2 tsp. red wine vinegar
1 tsp. dry mustard
1 tbsp. fresh lemon juice
1 c. vegetable oil

Place whole egg, in shell, in boiling water for 30 seconds. Remove and break into blender. Blend until mixture is slightly thickened and foamy. Add lemon juice and vinegar; blend a few seconds. Remove top of blender while it is running. Blend until mixture is the thickness you desire. Put in covered container and refrigerate. Makes 1 1/2 cups. 1 tablespoon is equivalent to 90 calories and 3 mg. of sodium.