"limey" > wrote in message
...
>
> "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.

I usually make my own mayonnaise with the blender and often add fresh
tarragon or basil for a different flavour. Always add an egg - so far, so
good! I find that using light olive oil works well and is not as heavy as
straight olive oil. I've never used lime though, will try it next time.
Thanks.

Elaine (chasing the damn cat who got onto my window sill and into my steak
which was thawing)