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
© Can Stock Photo Inc. / seregam