1 egg (room temperature)
1 t. dry mustard
1 t. salt
1/4 c. veg oil.
1 dash cayenne pepper
1 c. veg oil.
3 T. Vinegar
Recipe
Place First 5 ingredients in blender on low speed. While the machine is blending, SLOWLY pour in another 1/2 c. oil. Add the vinegar and the remaining oil. Blend until firm. ÊStore in refrigerator.