1 egg (room temp) 1 teaspoon dry mustard 1 teaspoon salt 1 1/4 cup vegetable oil dash cayenne pepper 3 tablespoons lemon juice or vinegar|Place egg, mustard, salt, cayenne pepper and 1/4 cup oil in blender and blend on low. While the machine is blending, SLOWLY pour in another 1/2 cup oil. You may have to stop and scrape down the mayo. Add the lemon juice/vinegar and the remaining 1/2 cup oil. Blend until well combined. Store in refrigerator.