Basic Blender Mayonnaise
Makes 16 Tablespoons (about 1 cup)

Ingredients
1 large egg¹
½ teaspoon dry mustard
1 teaspoon salt
1 dash of cayenne pepper
1 packet Splenda
¾ - 1 cup light olive oil²
1 tablespoon lemon juice
1 teaspoon white wine vinegar

Directions

1. In a blender on high speed, blend the egg with the dry ingredients, lemon juice, and vinegar.
2. With the motor running, in a slow steady stream add the olive oil until the mixture thickens to the desired consistency; depending largely on the size of the egg, it could take ¾ cup to 1 cup.

¹For safety, when using raw eggs for uncooked sauces, immerse the egg in its shell in boiling water for 30 seconds.
²Use light olive oil, not good extra-virgin oil. For reasons unknown, higher quality, more flavorful oils turn bitter when whipped in the blender. To use these finer oils, whisk by hand.