Title: Safflower mayonnaise
 Categories: Spreads
      Yield: 1 Servings
 
      1    Egg
      1 ts Red wine vinegar
      2 ts Fresh lemon juice
      1 ts Dijon mustard
    1/2 ts (or less) salt
    1/4 c  Olive oil
  1 1/4 c  Safflower oil
 
  COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL.  WITH MACHINE
  RUNNING, ADD SAFFLOWER OIL, ONE TABLESPOON AT A TIME. REFRIDGERATE.
  KEEPS SEVERAL WEEKS. Yield: 1-1/2 cups. *** Variation: TO MAKE HERBED
  MAYONNAISE, ADD 1/2 TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE
  SERVING.