Blender Mayonnaise (1 1/2 cups)
1 whole egg1/2 teas dry mustard
1 cup olive oil
1 1/2 tbls lemon juice
1 tbls boiling water
Place the egg, mustard and 1/4 cup of the oil in an electric blender. Turn on the motor and add the remaining 3/4 cup oil in a slow, thin stream. Add the lemon juice and water. Refrigerate. Note: if using a food processor, add an extra egg yolk, omit the water, use up to 1/2 cup more oil, and adjust lemon juice to taste.
From: The Fannie Farmer cookbook, via Vickie <vickie[at]MISO.WWA.COM>
