Mayonnaise

I use the Vincent Price blender recipe. It is really simple and lightening fast, but you really have to have your wits about you to be exact, or you won't end up with mayonnaise at all and you will have to throw it out. You can't go back and save it.

1. Measure: 1 cup salad oil. (Try Canola Oil; Olive Oil is vile. I don't know why)
2. Into container of an electric blender put: one egg, 1/2 t. dry mustard, 1/2 t. salt, 2 t. lemon (recipe calls for vinegar, which we can't have) and 1/4 cup of the salad oil.
3. Cover the container and turn motor on low speed. Immediately uncover container and pour in remaining oil in a steady stream, taking no longer than 15 seconds total blending time from turning on motor. Then switch blender to high speed and blend for 5 seconds only.

One second one way or the other will ruin it. Be exact. The result may seem a little runny, but when it is refrigerated, it will thicken up and be just like real mayonnaise, only better.