Homemade Mayonnaise

1 egg (or equivilent in eggbeater)
1 tsp dry mustard
1 tsp salt
Shake of tabasco
1 1/2 TBS vinegar
1 1/2 TBS lemon juice
1/2 to 2/3 c olive oil

put egg, mustard, salt tabasco vinegar and lemon juice into your blender, keeping your olive oil nearby.

turn on the blender. with the blender running pour your oil in a thin 'stream' (dana says no thicker than a pencil lead) the mayonnaise will start to thicken. when it gets thick enough that the 'whirlpool' disappears and oil starts to collect on top, stop adding oil and turn the blender off.

store mayonnaise in a tightly covered jar in the refrigerator. this makes just over one cup.

credit to Dana Carpenter (500 low-carb recipes)