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.
