1 egg (room temp)
1 t. dry mustard
1 t. salt
1/4 c. veg oil.
dash cayenne pepper
1 c. veg oil.
3 T. Vinegar
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. Store in refrigerator.
One of our members reports that she has successfully used the Mason Jar Blender method by placing all of the ingredients in a mason jar then whipping until smooth.
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