Serves:

Ingredients:

1 Egg
1 ts Red wine vinegar
2 ts Fresh lemon juice
1 ts Dijon mustard
1/2 ts (or less) salt
1/4 c Olive oil
1 1/4 c Safflower oil

Method:

COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL.
WITH MACHINE RUNNING, ADD SAFFLOWER OIL, ONE TABLESPOON AT A TIME.
REFRIDGERATE.
KEEPS SEVERAL WEEKS.
Yield: 1-1/2 cups.
*** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2 TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.