|Dry mustard||1⁄2 Teaspoon|
|Pepper red||1 Dash|
|White tarragon vinegar||30 Milliliter (2 Tablespoon)|
|Vegetable oil||250 Milliliter (1 Cup)|
Put egg, seasonings, vinegar, and 1/4 cup (50 ml) oil into blender container.
Cover and process at BLEND.
Immediately remove feeder cap and pour in remaining oil in a steady stream. (If necessary, STOP BLENDER and use rubber spatula to keep mixture around processing blades.
Cover and continue to process until smooth.) Store covered in refrigerator up to 1 week.