|Dry mustard||1⁄2 Teaspoon|
|Wine vinegar||1 Tablespoon|
|Olive oil||300 Milliliter (1/2 Pint)|
1. Into a liquidizer or processor process cracked egg, salt and mustard for 30 seconds and then blend again after adding vinegar.
2. Into the running processor, pour oil in a thin steady stream through the vent in the processing jar and continue processing adding oil such that all the oil is folded into the mixture.
3. Into a bowl, using a rubber spatula, transfer the mayonnaise thickened by the inclusion of 150 ml or ¼ pint of oil from the processor and store in a refrigerator with in a covered container.
4. Serve as desired.