I posted this recipe back in April. I made more today and thought I'd
get photos of it this time.
I'm inserting excerpts from my original post last year.

"Tonight I came across a hand written recipe for Ester Berkey's
Mayonnaise. It is a recipe that I was given years ago and came across
again tonight.

Ester's son Don wrote out the recipe for me at least 12 years ago. He
was in his early 70's when I got it, it is written in a steady evenly
printed hand. I'm not sure but I might have posted it at that time.
Don told of how he was the one charged with beating the ingredients
with old, hand held, crank style beaters as his mother added the
ingredients.

My first taste of this excellent mayonnaise was at a catfish fry our
friend Neal (since deceased) hosted about twice a year, depending on
how good the fish were biting. He was an avid fisherman but disliked
catfish, so he would fish, catch, clean and freeze a mess of catfish.
When the freezer out in the garage was getting too full, he and his
lovely wife Cindy would host a catfish fry. People would come from
miles around. We would all bring the side dishes, that's where I first
tasted the mayonnaise.

Thanks to all of you for sitting around the chaotic kitchen table of
rfc with me."

Assembled ingredients
I'm out of dry mustard so I used 1 tsp of Dijon.
http://i13.tinypic.com/6pgvzh5.jpg

Beat egg until frothy
http://i4.tinypic.com/7wqm74n.jpg

Add oil then rest of ingredients
http://i12.tinypic.com/8ebgmbn.jpg

Finished product
http://i17.tinypic.com/6yvssxg.jpg


@@@@@ Now You're Cooking! Export Format

Mayonnaise Ester Berkey

sauces/dips

1 egg
1 2/3 cups puritan oil (I use grapeseed oil)
1 teaspoon dry mustard
1 teaspoon Salt
3/4 teaspoon paprika; or to taste
25 shakes black pepper
3 teaspoons vinegar

Beat egg until _very_ frothy. Add oil slowly until fully mixed with
egg.
Add other ingredients, vinegar last.

Contributor: Don & Mary Emma Berkey

** Exported from Now You're Cooking! v5.82 **

koko
---
http://www.kokoscorner.typepad.com
updated 1/14

"There is no love more sincere than the love of food"
George Bernard Shaw

koko wrote in news
> "Tonight I came across a hand written recipe for Ester Berkey's
> Mayonnaise. It is a recipe that I was given years ago and came across
> again tonight.
>

Try this:

@@@@@ Now You're Cooking! Export Format

Alan's Lime Garlic Mayonaise

Condiment, Salad Dressing

1 to 2 cups salad oil (I used 1 1/4 cups; canola approx.)
1 large egg
the juice and zest of 1/2 lemon
-----OR-----
the juice and zest of 1 lime
-----OR-----
4 tbsps red wine vinegar
2 heaping tablespoons of minced garlic
1 heaping tablespoon of a good grainy mustard
1 tablespoon of sugar (to start you might; like more or less)
some chives (a sprinkling). mostly; for colourfull specks.
salt and pepper to taste

With a wand or stick blender dump everything into a tallish glass or the
container that came with the blender.
And start the blender at the bottom and slowly walk it to to the top a
couple of times. It'll start to change into mayo almost immediately, but
several passes are needed to get all the oil incorporated. Taste and
adjust
flavour...mix it more if you do.
~~~~~~~~~~~~~~~~~~~
In a food processor or regular bender:
Put everything in EXCEPT the oil. Start it on high wait a couple seconds
and then very slowly drizzle in the oil.
Adjust for taste. If you add aditional stuff (like more sugar or salt)
just
run the blender/processor some more.
~~~~~~~~~~~~~~~~
Makes around 2 - 2 1/2 cups. You should let this sit and meld flavours in
the fridge for at least a hour for maxium flavour. Good for several days
possibly a week (never had any last that long...ate it first) in a sealed
air tight container in the fridge. Air tight so the fridge doesn't reek
of
garlic.

You might like sunflower oil or another oil. I don't care for the
overtones
if Olive oil is used.
Use this anywhere you'd use Mayo.



** Exported from Now You're Cooking! v5.83 **


--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

koko wrote:
>
> I posted this recipe back in April. I made more today and thought I'd
> get photos of it this time.
> I'm inserting excerpts from my original post last year.
>
> "Tonight I came across a hand written recipe for Ester Berkey's
> Mayonnaise. It is a recipe that I was given years ago and came across
> again tonight.
(snip)

Koko, please don't ever quit posting and with such great photos, too! I
don't always reply/respond, but I definitely always read! Thanks so
much for all your efforts. You're definitely an inspiration!

Sky, who prefers mayo (pitch the MW! <g>)

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Sat 19 Jan 2008 08:29:10p, Sky told us...

> koko wrote:
>>
>> I posted this recipe back in April. I made more today and thought I'd
>> get photos of it this time.
>> I'm inserting excerpts from my original post last year.
>>
>> "Tonight I came across a hand written recipe for Ester Berkey's
>> Mayonnaise. It is a recipe that I was given years ago and came across
>> again tonight.
> (snip)
>
> Koko, please don't ever quit posting and with such great photos, too! I
> don't always reply/respond, but I definitely always read! Thanks so
> much for all your efforts. You're definitely an inspiration!
>
> Sky, who prefers mayo (pitch the MW! <g>)
>

Indeed she is!

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/19(XIX)/08(MMVIII)
*******************************************
I eat Swiss cheese from the inside out.
*******************************************

On Sun, 20 Jan 2008 03:53:04 GMT, Wayne Boatwright
> wrote:

>On Sat 19 Jan 2008 08:29:10p, Sky told us...
>
>> koko wrote:

>> Koko, please don't ever quit posting and with such great photos, too! I
>> don't always reply/respond, but I definitely always read! Thanks so

>Indeed she is!

Ditto!!!

I hope I get to cook with her a lot, if I get a contract in San Diego.
Koko has one of the more adventurous palates of people I know...and I
think it would be a blast to be able to cook with her on a regular
basis, at least for 3 months.

Christine, still waiting to interview for UCSD

On Sat, 19 Jan 2008 21:29:10 -0600, Sky >
wrote:

>koko wrote:
>>
>> I posted this recipe back in April. I made more today and thought I'd
>> get photos of it this time.
>> I'm inserting excerpts from my original post last year.
>>
>> "Tonight I came across a hand written recipe for Ester Berkey's
>> Mayonnaise. It is a recipe that I was given years ago and came across
>> again tonight.
>(snip)
>
>Koko, please don't ever quit posting and with such great photos, too! I
>don't always reply/respond, but I definitely always read! Thanks so
>much for all your efforts. You're definitely an inspiration!
>
Thank you so much Sky, I appreciate your nice comments.

>Sky, who prefers mayo (pitch the MW! <g>)

Ooooo. You did it now ;-)

koko
---
http://www.kokoscorner.typepad.com
updated 1/14

"There is no love more sincere than the love of food"
George Bernard Shaw

On Sat, 19 Jan 2008 20:56:06 -0700, Christine Dabney
> wrote:

>On Sun, 20 Jan 2008 03:53:04 GMT, Wayne Boatwright
> wrote:
>
>>On Sat 19 Jan 2008 08:29:10p, Sky told us...
>>
>>> koko wrote:
>
>>> Koko, please don't ever quit posting and with such great photos, too! I
>>> don't always reply/respond, but I definitely always read! Thanks so
>
>>Indeed she is!
>
>Ditto!!!
>
>I hope I get to cook with her a lot, if I get a contract in San Diego.
>Koko has one of the more adventurous palates of people I know...and I
>think it would be a blast to be able to cook with her on a regular
>basis, at least for 3 months.
>
>Christine, still waiting to interview for UCSD

I appreciate all the nice comments you guys.
I'm just trying to keep up with you all, or should I say y'all.

koko
---
http://www.kokoscorner.typepad.com
updated 1/14

"There is no love more sincere than the love of food"
George Bernard Shaw

On Sat, 19 Jan 2008 20:56:06 -0700, Christine Dabney
> wrote:

snippage

>Christine, still waiting to interview for UCSD

They better get with it.

koko
---
http://www.kokoscorner.typepad.com
updated 1/14

"There is no love more sincere than the love of food"
George Bernard Shaw

On Sat, 19 Jan 2008 20:20:49 -0800, koko wrote:


>
>I appreciate all the nice comments you guys.
>I'm just trying to keep up with you all, or should I say y'all.

It is more like the reverse, Koko.... trying to keep up with you!!

Christine, who thinks she had better make sure she brings her camera
with her to San Diego, if she gets there..