Categories: Dressings, Salads 
      Yield: 4 servings 
  
      1 lg Egg 
      1 tb Vinegar 
    1/2 ts Salt 
    1/4 ts Dry Mustard 
    1/8 ts Paprika 
      1 ds Cayenne Pepper 
      1 c  Salad Oil 
      1 tb Lemon Juice 
  
  Put the egg, vinegar, salt, dry mustard, paprika, and cayenne in a blender 
  container, blending until well mixed.  With the blender RUNNING SLOWLY, 
  gradually pour half of the salad oil into the blender container.  (When 
  necessary, stop the blender and use a rubber spatula to scrape down the 
  sides.)  Add the lemon juice to the mixture in the blender and slowly pour 
  the remainder of the salad oil into the blender container, with the blender 
  running slowly. 
   
  Makes about 1 1/4 cups.