1    Egg
1 ts Red wine vinegar
2 ts Fresh lemon juice
1 ts Dijon mustard
1/2 ts (or less) salt
1/4 c  Olive oil
1 1/4 c  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: 1-1/2 cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2
TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.