Nancree wrote:

> I've made mayonnaise successfully for years, following this method.

I belive you.

> But first:
> **Don't use olive oil.

I agree 200%. Olive oil gives kind of - hmmm... strange
bitter taste.

> You probably won't like the flavor, if you are used to
> American mayonnaise. And I don't like the texture, either. . I
> recommend canola oil.

I never tried canola oil, I make it with corn oil, or
sunflower oil, or peanut oil, and it always comes out good.
I believe canola oil is perfectly acceptable; except olive
oil. Actually I prefer olive oil in all my marinades and
salads, however I really don't like it in mayonnaise.

> ** You must use "fresh" lime juice. (or lemon).

I always use lemon juice. One Tbsp of a fresh lemon juice in
my recipes.

Here is my recipe (nothing fancy):

1 fresh egg.
1 hard cooked yolk [discard a white part from this one]
1 Tbsp lemon juice.
1 tsp of smooth, spreadable moustard
1/2 tsp salt
1/2 tsp sugar
1/4 tsp white peper
1 cup oil [250ml] (no olive oil !)

Mash hard cooked yolk. Than, add a whole fresh egg,
moustard, white peper, sugar, and half of the total amount
of the lemon juice.
Mix all together for few seconds until a mixture become
really smooth. I use a hand electrical mixer to do the
mixture in a round plastic bowl.

Start adding oil which should slowly drizzle from a tea
spoon. When the mixture start to harden (about half of the
total amount of the oil, it will take some time to add that
amount of oil, please be patient), we may add the oil
somewhat quicker, but do it still slowly. Now, mix it at the
highest speed.

Than, add the rest of the lemon juice, and continue to mix
5-10 minutes more, or until the mixture become equaly smooth
with the acceptable thickness.

Sometimes, following the same recipe, I use two uncooked
yolks with no white part of eggs at all. Any oil is
acceptable except olive oil. Mmmmm.. tasty !