Read wrote
>>From: (James Hanley)
>>i'm a guy who likes to eat my tuna with loads and loads of mayo
>>Is it possible to make mayo in like 40 minutes and store it for a week?
>>i'm not trying to make some fancy stuff. I just want to add something
>>to my tuna, in massive quantities, to make it edible.
>
> Mayonnaise is a good reason to get a food processor. It's a little
> easier with a tiny one, and they're a lot cheaper--I use a Cuisinart
> "miniprep".
>
> Mayonnaise
<snip>
1 whole egg
oil, such as light olive oil
salt
a dash of lemon
dijon mustard. optional (about 1/2 ts)
> Put all the ingredients except the oil (and other flavorings) in the
> food processor (if you're using a full-size processor, either double the
> recipe or tip the processor back [toward where you'll be adding oil]),
> and run for about 20 seconds.
>
> Add the oil in a very thin stream (often the processor has a reservoir
> of some kind with a small hole in it--that's what it's for, add the oil
> to the reservoir and let it slowly drizzle in through the small hole).
and that's it...
add some garlic for ailoi...
Petra in Hamburg, Germany