In article >, "limey"
> wrote:

> "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.

Don't use the one from 2001 that uses 1-1/2 tbsp of lime juice or 1 tsp
salt. :-) Mine's too salty -- I also used Kosher salt and used a
little more than a tsp. I used a cup of oil -- 1/2 canold and 1/2 light
olive oil.
--
-Barb, <www.jamlady.eboard.com> Homemade mayonnaise pics added 1-29-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.