Title: Safflower Mayonnaise
Categories: Spread
Yield: 1 Servings

1		Egg
1	ts	Red wine vinegar
2	ts	Fresh lemon juice
1	ts	Dijon mustard
1/2	ts	(or less) salt
1/4	c	Olive oil
1 1/4	c	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: 1-1/2 cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2 TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.

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