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1. Put egg, vinegar, salt, mustard, and ½ cup oil in blender container.
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2. Cover and blend 5 seconds until smooth.
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3. Without stopping, pour remaining oil in a steady stream through opening in blender top.
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4. Blend a few seconds longer, until thick and smooth.
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TO 1 CUP HOMEMADE OR COMMERCIAL MAYONNAISE, ADD ANY OF THE FOLLOWING:
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1. ANCHOVY: 2 tablespoons anchovy paste and 1 crushed garlic glove.
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2. CAPER: 1/3 cup capers.
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3. CREAM: 1 cup whipped cream and 1 tablespoon grated lemon or orange rind.
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4. CUCUMBER: 1 cup diced, peeled, and seeded cucumber and ½ teaspoon dried dill weed.
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5. CURRY: 1 to 3 teaspoons curry powder and ¼ teaspoon paprika, which should be cooked briefly in a little oil before adding to mayonnaise.
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6. GREEN: 1 tablespoon each chopped parsley, chives, and spinach or watercress.
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7. HORSERADISH: 2 tablespoons prepared or freshly grated horseradish.
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8. MUSTARD: 2 tablespoons or more of prepared sharp mustard.
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9. REMOULADE: 1 tablespoon chopped gherkins, 2 teaspoons sharp mustard, 1 tablespoon chopped, drained capers, 1 teaspoon chopped fresh parsley, ½ teaspoon chopped tarragon, and ½ teaspoon anchovy paste.
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10. RUSSIAN: 1/3 cup chili sauce, 1 teaspoon grated onion, 1 tablespoon fresh lemon juice, and 2 teaspoons Worcestershire sauce. Optional additions: 2 tablespoons chopped sweet pickles or sliced stuffed olives, or 1tablespoon grated horseradish.
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11. THOUSAND ISLAND DRESSING: ¼ cup chili sauce, 1 tablespoon minced green pepper, 2 tablespoons chopped red pepper or pimiento, and 2 tablespoons chopped stuffed olives.
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12. TARRAGON: 1 tablespoon tarragon vinegar and 2 teaspoons lemon juice.
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