|Dry mustard||1 Pinch|
|Olive oil||1⁄4 Pint|
|Vinegar||3⁄4 Tablespoon (1 Dessertspoon)|
|Warm water||3⁄4 Tablespoon (1 Dessertspoon)|
Put the egg yolk and seasonings into a basin.
Gradually beat in the oil drop by drop, stirring all the time until the mixture is thick.
When you find it creamy stop adding oil, for too much will make the mixture curdle.
Beat in the vinegar gradually, then the warm water.
Use when fresh.
With an electric blender, put egg, seasoning, vinegar and water into goblet.
Switch on for a few seconds, then pour oil in steadily.