A more generic recipe is:
1 large egg
1 Tbsp acidifier (can be vinegar, lemon juice - I use white balsamic vinegar 'cause that's what's on my shelf)
1/4 tsp dry mustard
dash of paprika
1 Cup of any oil you want (I've used canola, almond and mild flavored olive oil all successfully - the only one I didn't like was extra virgin olive oil. I found it overpowered the taste).
As above, add all the ingrediants except the egg. I use my stick blender to mix and pour the oil in slowly while blending. I haven't had any problems w/ it keeping for a week.
Add or subtract stuff until you find the taste you like.