Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Egg |
| 1 teaspoon | Red wine vinegar |
| 2 teaspoons | Fresh lemon juice |
| 1 teaspoon | Dijon mustard |
| ½ teaspoon | (or less) salt |
| ¼ cup | Olive oil |
| 1¼ cup | Safflower oil |
COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL. WITH MACHINE RUNNING, ADD SAFFLOWER OIL, ONE TABLESPOON AT A TIME. REFRIDGERATE.
KEEPS SEVERAL WEEKS. Yield: 1-½ cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD ½ TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.