On Thu, 27 Jan 2005 19:19:12 -0500, Margaret Suran
> wrote:

>Curly Sue wrote:

>Here is something we used to do, to enhance the taste of Hellmann's
>Mayonnaise. Into one cup of mayonnaise, we would whisk one raw egg
>yolk and perhaps a drop or two of either garlic or onion and a tiny
>bit of Virgin Olive Oil and pass it off as homemade. We stopped doing
>it, when it became advisable to cook eggs thoroughly. You can try it
>some day.
>
Margaret,
My problem is that I don't know why homemade is better. I haven't
been able to make a basic, plain mayonnaise that is very tasty. The
food processor makes the texture very well, but the result is too
bland. Not enough egg and vinegar flavor.

Sue(tm)
Lead me not into temptation... I can find it myself!