Put mustard, vinegar and remaining 1 cup oil in a bowl.

With motor on high, gradually add remaining cup olive oil.

Pour 1/4 cup oil into a heavy pot, and place over medium heat.

In a large pot, heat the remaining 1/4 cup oil over high heat.

Heat the 3/4 cup oil in a wok or saute pan.

Heat the 1/4 cup oil in a 6-quart saucepan.

Put about 1/2 cup oil in a large nonstick skillet and turn heat to medium-high.

Beat in one-third cup olive oil, the lemon juice and sugar.

In a large casserole, warm 1/3 cup oil over medium heat.

With the processor running, add the remaining 3/4 cup oil.