"Janet Wilder" > wrote in message
...
> Zeppo wrote:
>> "Dimitri" > wrote in message
>> ...
>>> How often do you make your own Mayonnaise?
>>>
>>> I find whenever I am making a salad like potato or macaroni that
>>> requires a cup or more of mayo it's just as easy to whip up a batch in
>>> the food processor.
>>>
>>> It has gotten to the point I can hear the difference in sound as the
>>> mixture begins to solidify.
>>>
>>> I leave the best foods for sandwiches.
>>>
>>> Dimitri
>>>
>> I've never made my own mayo. It's one of those things on my 'Must try
>> this sometime' list.
>>
>> Jon
> I got this recipe right here on r.f.c for stick blender mayo and it has
> never failed to come out perfect. I'm sharing it again.
>
>
> * Exported from MasterCook *
>
> Stick Blender Mayonnaise
>
> Recipe By :"Nancree"
> Serving Size : 0 Preparation Time :0:00
> Categories : Hints And Tips Sauces, Dressings &
> Gravies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 egg -- at room temperature
> 1 1/2 tablespoons fresh lime juice
> 1/2 teaspoon salt -- or to taste
> 1 teaspoon dry mustard
> 1 cup salad oil
>
> Crack the egg into a straight-sided glass jar. A peanut butter jar works
> well.


I use a coddled egg. It saved the trouble of letting the egg come to
temperature.

IMHO the amount of oil varies greatly with the size of the egg. more often
than not I end up using more than a cup. Usually 1 1/4 to 1 1/3 cup.

But I prefer a very stiff texture.


Dimitri