BLENDER MAYONNAISE

1 c. olive oil
1 egg
2 tbsp. vinegar
1 tsp. sugar
1 tsp. dry mustard
3/4 tsp. salt
Pepper to taste

Put 1/4 cup oil in blender, add remaining ingredients, cover and mix well at low speed.
Uncover blender, continue on low speed, slowly add the other 3/4 cup oil.
Blend until mixed and smooth.
Makes 1 1/4 cups.

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BLENDER MAYONNAISE

1 c. salad oil
2 tbsp. lemon juice or vinegar
1/2 tsp. dry mustard
1 egg
Dash of cayenne

Pour about 1/4 cup of the salad oil in the blender with all remaining ingredients.
Turn blender on and pour remaining oil into blender in a slow but steady stream.
Alternate speeds to thoroughly blend.
If necessary to stir down, stop blender.
Keep in refrigerator.
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BLENDER MAYONNAISE

1 egg (room temperature)
1 tsp. salt
1 tsp. prepared mustard
1 tbsp. cider vinegar
Oil
1/4 to 1/2 c. skim or whole milk

Put 1 egg, salt and mustard into blender, pour cider vinegar into a 8 ounce measuring cup;
add oil to the top. Start blender, slowly add oil and vinegar.
When mixture has thickened to mayonnaise consistency add just enough milk (keep blender going) to keep it thick.
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BLENDER MAYONNAISE

1 egg
1 tsp. ground mustard
1 tsp. salt
Dash of cayenne
1 tsp. sugar
1/4 c. salad oil
3 tbsp. lemon juice
1/2 c. salad oil
1/2 c. salad oil

Be sure egg, oil, and blender (beater) is at room temperature (70 degrees).
Use medium speed or whip cream speed.
Combine egg, mustard, salt, cayenne, and sugar in blender; blend until thoroughly combined.
With blender still running, take off cover and slowly add 1/2 cup salad oil, then lemon juice.
Thoroughly blend.
Then slowly add 1/2 cup salad oil.
Blend until thick.
You may have to stop and start blender to stir down mayonnaise.
Store in jar in refrigerator.
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BLENDER MAYONNAISE

1 egg
1/2 tsp. dry mustard
1 c. vegetable oil
1/2 tsp. salt
2 tbsp. lemon juice

Place egg in blender; add mustard, salt and lemon juice.
Add 1/4 cup of the oil.
Cover and turn onto low speed.
Immediately uncover and with blender still running, pour in remaining oil in a thin, steady stream.
Leave blender on about 1 minute after the last of the oil has been added.
Makes 1 1/4 cups.
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BLENDER MAYONNAISE

1 egg
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. sugar
2 tbsp. vinegar
1 c. salad oil

Put egg in blender with seasonings.
Add vinegar, 1/4 cup of the oil.
Cover and process.
Pour in remaining oil slowly in a steady stream.
Store in refrigerator 1 week.
Yields 1 1/4 cups.
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BLENDER MAYONNAISE

1 egg
1/2 tsp. salt
1/4 tsp. dry mustard
1 1/2 tsp. fresh lemon juice or wine vinegar
1/4 c. plus 2 tbsp. safflower oil
1/4 c. plus 2 tbsp. olive oil

Combine in blender container egg, salt, mustard and lemon juice.
Blend only 2 or 3 seconds.
Slowly drizzle in oils, blending until smooth and thickened.
Makes 1 cup.