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1 Whole egg -or- 2 Egg yolks
1/2 ts Dry mustard
1 ts Salt
2 tb Vinegar
1 c Salad oil
Put the egg, mustard, salt, vinegar, and 1/4 cup of the salad oil in the
container of an electric blender. Cover container and flick motor quickly
on and off high speed. Remove cover, turn motor on high, and immediately
add the remaining oil in a steady stream. Yield: 1-1/2 cups.
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