1 whole egg at room temp.
2 tbsp. wine vinegar at room temp.
1/2 tsp. salt
1/2 tsp. dry mustard
3/4 cup vegetable oil
pepper to taste

Put egg, wine vinegar, salt, mustard in blender on low speed; then
add 1 tbsp. of the oil and blend again. Add remainder of oil slowly
until mixture is thickened and give the blender a couple of more

Recipe contributed by Carla Walda to
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