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1 Free-range egg
1 ts Dry mustard
Salt and pepper
300 ml Sunflower or olive oil

Break the egg into the blender and add the mustard, salt and pepper. Liquidize, and then as the machine is running pour in a thin stream of oil. Stop pouring from time to time to avoid the possibility of the mayonnaise curdling and allowing it to thicken.

Check the seasoning and store in an airtight jar in the refrigerator.

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