"Melba's Jammin'" wrote >

Nan, ol' Nan -- you said you've posted the recipe before. I had a
> version you posted four years ago and used that one. The one with three
> times as much lime juice, 33% more salt, and more dry mustard. I've
> posted pictures on my website. FWIW.
> --
> -Barb

Oh, boy - now which one do I use? Here's Nancree's recipe from October
2004:


* Exported from MasterCook *

MAYONNAISE

Recipe By :Nancree, alt.cooking-chat, 10/28/04

1 egg -- room temperature
1 1/2 tsp. Fresh lime juice
1/2 tsp. dry mustard powder
3/4 tsp. salt
3/4 cup canola oil.

Use a jar that is wide enough for the hand blender
to fit through. Place ingredients in order listed.
Use fresh lime or lemon juice.
Put stick blender down to the bottom of the
jar WITHOUT turning it on.) Then start it and, rocking side to side, slowly
pull it up to the top. Voila! Fresh mayo with the most wonderful taste, in
about 6 or 7seconds.
(full disclosure) There are always many sites about using fresh, uncooked
eggs. I do. You do what you think is best.

NOTES : Use canola oil rather than olive oil.