1 large egg
1 tbsp. vinegar
1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. paprika
dash ground red pepper
1 cup oil, divided
1 tbsp. lemon juice

In a blender container combine egg, vinegar, salt, dry mustard, paprika, and red pepper. Cover; blend about 5 seconds. With blender running slowly, gradually add 1/2 cup oil. (When necessary, stop blender and use a rubber spatula to scrape sides down.) Slowly add lemon juice.

Gradually add remaining oil with the blender running slowly.

Store for up to 4 weeks in a tightly covered jar in the refrigerator.

Makes about 1 1/4 cups.