"elaine" > wrote in message
...
> "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)
>
>

Ha...You must have a 'Siamese Seal Point' then ?...:-)) Can never forget to
keep a 'watchful' eye on them..Once caught going off with a 1/2 pound of
butter around the corner ..LOL...Woollen Jumpers ,Blankets as well..They
love to eat anything it seems....Better get the sausages out now !

--
Bigbazza(Barry)..Oz