I'm following up here just to say, "Desired Results Achieved!"
Whole large egg goes into narrow jar along with the usual suspects (I did use a bit more than 1 cup oil)
Tilt jar slightly to get the egg all in one place to fit within the skirt of the stick blender.
Hold there and wiz until you see the emulsion is not traveling upwards any further, then draw the SB up to finish the rest.
Once it sets up in the fridge the resultant is a very firm paste, I mean beautiful thick as you could just about ever want it.
Keep recommended liquid ratios but I encourage other newbies here to experiment with varying amounts of mustard, vinegar/water/lemon juice percentages, etc, to suite various applications.
2 tsp Dijon, tbs each water and vinegar and 1/2tsp salt had just the zest for sliced turkey, pepper could have been considered. Tarragon vinegar would be great for chicken I'd guess. Thinking about what I'll do for lobster as I am just feeling that kick coming on again.
Edited by Rick Alan - 12/14/14 at 5:53pm