Recipe - Safflower Mayonnaise

1 Egg
1 teaspoon Red wine vinegar
2 teaspoon Fresh lemon juice
1 teaspoon Dijon mustard
One half teaspoon (or less) salt
One fourth cup Olive oil
1 One fourth cup Safflower oil

COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL. WITH MACHINE RUNNING, ADD
SAFFLOWER OIL, ONE TABLESPOON AT A TIME. REFRIDGERATE. KEEPS SEVERAL WEEKS.
Yield: 1One half cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2
TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini