MAYONNAISE
from Allergy Free Cooking

1 egg
1 tsp dry mustard
1/2 tsp sea salt
3 TBL lemon juice
1 cup safflower oil
1 TBL hot water

In a blender, combine the egg, mustard, salt and lemon juice and blend well. With the blender still running, add the oil ina steady slow stream and blend until all oil is emulsified.
Blend in 1 TBL hot water to stabilize.
Refrigerate in a covered container and use within one week or serve immediately.