I use the egg straight out of the refrigerator with no problem. Sometimes I use the blender and sometimes I use the stick blender in a tall shaker glass.
¼ t salt
1 t prepared mustard
1 cup oil
1 ½ T lemon juice or vinegar (I usually use vinegar)
1 T hot water
Put ¼ cup oil, egg, salt, mustard into blender and blend. Gradually add remaining oil in a slow stream, add the lemon juice or vinegar and the hot water.
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