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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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