On Jan 19, 2:58 pm, Omelet > wrote:
> 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...840c77edb4921?...
> 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

Cool. I like my stick blender. I'll try this tomorrow. Thanks.