1 egg
1/2 tsp. dry mustard
1 c. vegetable oil
1/2 tsp. salt
2 tbsp. lemon juice

Place egg in blender; add mustard, salt and lemon juice. Add 1/4 cup of the oil. Cover and turn onto low speed. Immediately uncover and with blender still running, pour in remaining oil in a thin, steady stream. Leave blender on about 1 minute after the last of the oil has been added. Makes 1 1/4 cups.