Siobhan Perricone > wrote in
:

> On Thu, 27 Jan 2005 12:42:42 -0500, Scott
> > wrote:
>
> >In article >,
> > Siobhan Perricone > wrote:
> >
> >> Mayo is one of those things that is hard to make, not simple
> >> (even with Alton's help in explaining the details on it . It
> >> breaks easily, and is nowhere near as stable or long-lasting as
> >> the stuff you get at the store. So you can't whip up a large
> >> batch of it with confidence and let it sit around in you fridge
> >> for when you need it. You have to make it every time you need it.
> >> That's prohibitive to most people who have a lot to do in their
> >> busy lives.
> >
> >
> >Come again? I've made it a bunch of times and always found it easy
> >to do. I've never had it break down, despite using a single batch
> >for about two weeks (starting with pasteurized eggs). I end up
> >tossing it--not because it breaks down or goes bad, but because I
> >don't use mayo all that often and I'm just being careful.
>
> Fair enough. I bow to the superior experience of others.
>
My Mayo Recipe

1 cup canola oil (can go with more oil here) or oil of choice.
1 large egg
juice from 1/2 lime or lemon (I prefer lime)
zest from citrus used
1 tbsp grainy mustard
1 tbsp minced garlic or more
Black pepper to taste.


Put everything in a container your immersion blender will work best with.
Insert stick blender, right to the bottom and turn it on. Slowly walk the
blender to the top 2 or 3 times...TADA...Mayo!. Time including finding
everthing and puting in container possibly 4-6 minutes or less. A green
herb added would enhance it's apperance (green flecks).

Let it sit in the fridge a hour or so to meld flavours before using.

makes about a pint give or take.


--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl