"Nancree" > wrote in message
...
> I've posted this before, but this method is so simple compared to others
> that
> I've seen on RFC, I thought I'd post it again. I haven't bought mayo in
> years.
> An immersible stick blender (Braun) makes it simple.
>
> In a glass jar (I use a peanut butter jar) put, in this order:
>
> one room-temperature egg ( I put mind in a cup of warm water while I
> gather
> other ingredients)
> 1 scant teaspoon of *fresh* lime juice
> 1 scant teaspoon of dry mustard
> 3/4 teaspoon salt
> 1 scant cup canola oil
> *Without* turning it on, put stick blender all the way to the bottom of
> the
> jar. Then turn it on, rock is from side to side as you pull it to the top.
> You
> will have instant, delicious mayonnaise.
> You can also do this in a food processor but you will probably have more
> failures. (add the oil slowly as you blend). For me, it is so worth it to
> buy
> a stick blender (Braun brand is best).
> Refrigerate, of course, and it keeps for several days.
> Enjoy!

Thanks for your mayo recipe. Eating an egg which is remotely uncooked
makes my stomach unsettled just to think about it. I've always wanted to
make my own mayo because it seems so simple to make. Has anyone used the
"pasteurized eggs" to make mayonnaise. I've not even seen in in grocery
stores, but on the food channels they talk about it as it is a common item.
Thanks.
Dee