from the Rival Blender Cookbook

1 egg
1/2 teaspoon prepared mustard
3/4 teaspoon salt
1/2 teaspoon sugar
Dash of pepper
3 tablespoons lemon juice or vinegar
1/3 cup salad oil
2/3 cup salad oil

Put all ingredients except 2/3 cup oil in blender container. Cover and turn to BLEND. Remove cover insert (a small, removeable section in the center of the cover). While the blender is running, quickly pour remaining oil in center of egg mixture in a steady stream. Blend just until all oil is added and mixture is thick and smooth. Makes 1 1/4 cups.