tbsp. lemon juice
tsp. dry mustard
plus 1 cup extra light tasting olive oil (NOT virgin or extra virgin)
Refrigerate. Lasts for one week.
Bring egg and lemon juice to room temperature Add 1/2 tsp. dry mustard and 1/2 tsp. salt, 1/4 cup extra light tasting olive oil. Blend. To this, add 1 cup olive oil in a very thin stream, blending all the while. This should take about three minutes.