1 egg
1/8 tsp. dry mustard
Dash of paprika
3/4 c. plus corn or safflower oil
Pinch of salt
1/8 tsp. white pepper
2 tbsp. apple cider vinegar or lemon juice

Place all ingredients except oil in blender. Blend at high speed for 2 seconds. Add the oil in a small stream while blending. If mayonnaise becomes too thick to blend as you are adding the last oil, put a few extra drops of vinegar or lemon juice. Store in tightly covered glass container up to 1 week in the refrigerator.