In article >,
sf > wrote:

> On Mon, 19 Jan 2009 03:10:00 -0600, Omelet >
> wrote:
>
> >Do you need me to post the recipe I have on file? ;-)
>
> I don't keep it around because it's a method. Post yours since you
> have it on file.

Ok.

Stick blender mayo: (with original attributions). Mom's recipe was
similar except she also added 1/4 tsp. salt and 1/4 tsp. white pepper.

(quoting)

"I use this recipe, posted quite some time ago by Nancree:

http://groups.google.com/group/rec.f...77edb4921?dmod
e=source

Quote:

First of all, the egg must be room temperature. I put mine in a cup of
hot
water while gathering everything else up.
In a glass jar put the -whole- egg, 1 Tbls. of fresh lime juice, 1 tsp.
of
dry
mustard, and about one cup of salad oil (not olive oil),
Using a stick immersible blender, put it all the way down to the
bottom
of the jar WITHOUT turning it on.. Then turn it on and gradually pull
it up
to
the top, tipping it from side to side. It takes less than 10 seconds to
do
this, and it is failure proof.
You will have more failures with a food processor, but it can be
done.
In
this case, put only 1/4 cup of the oil in, and add the rest in a small
stream.

Me:
It's never failed me, and I thank her VERY kindly for posting the recipe!

Lynne A"

--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous