I've made mayonnaise successfully for years, following this method.
But first:
**Don't use olive oil. You probably won't like the flavor, if you are used to
American mayonnaise. And I don't like the texture, either. . I recommend
canola oil.

**Egg should be close to room temperature. (I put a cold egg in a cup of hot
water while I gather the other ingredients.)

** You must use "fresh" lime juice. (or lemon).

In a glass jar (I use a peanut butter jar) that is wide enough for the blender
to fit through put, In This Order!
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.
Put stick blender (I recommend the Braun brand) 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.
Enjoy,
Nancree

Nancree wrote:

> I've made mayonnaise successfully for years, following this method.

I belive you.

> But first:
> **Don't use olive oil.

I agree 200%. Olive oil gives kind of - hmmm... strange
bitter taste.

> You probably won't like the flavor, if you are used to
> American mayonnaise. And I don't like the texture, either. . I
> recommend canola oil.

I never tried canola oil, I make it with corn oil, or
sunflower oil, or peanut oil, and it always comes out good.
I believe canola oil is perfectly acceptable; except olive
oil. Actually I prefer olive oil in all my marinades and
salads, however I really don't like it in mayonnaise.

> ** You must use "fresh" lime juice. (or lemon).

I always use lemon juice. One Tbsp of a fresh lemon juice in
my recipes.

Here is my recipe (nothing fancy):

1 fresh egg.
1 hard cooked yolk [discard a white part from this one]
1 Tbsp lemon juice.
1 tsp of smooth, spreadable moustard
1/2 tsp salt
1/2 tsp sugar
1/4 tsp white peper
1 cup oil [250ml] (no olive oil !)

Mash hard cooked yolk. Than, add a whole fresh egg,
moustard, white peper, sugar, and half of the total amount
of the lemon juice.
Mix all together for few seconds until a mixture become
really smooth. I use a hand electrical mixer to do the
mixture in a round plastic bowl.

Start adding oil which should slowly drizzle from a tea
spoon. When the mixture start to harden (about half of the
total amount of the oil, it will take some time to add that
amount of oil, please be patient), we may add the oil
somewhat quicker, but do it still slowly. Now, mix it at the
highest speed.

Than, add the rest of the lemon juice, and continue to mix
5-10 minutes more, or until the mixture become equaly smooth
with the acceptable thickness.

Sometimes, following the same recipe, I use two uncooked
yolks with no white part of eggs at all. Any oil is
acceptable except olive oil. Mmmmm.. tasty !

Nancree wrote:

> I've made mayonnaise successfully for years, following this method.

I belive you.

> But first:
> **Don't use olive oil.

I agree 200%. Olive oil gives kind of - hmmm... strange
bitter taste.

> You probably won't like the flavor, if you are used to
> American mayonnaise. And I don't like the texture, either. . I
> recommend canola oil.

I never tried canola oil, I make it with corn oil, or
sunflower oil, or peanut oil, and it always comes out good.
I believe canola oil is perfectly acceptable; except olive
oil. Actually I prefer olive oil in all my marinades and
salads, however I really don't like it in mayonnaise.

> ** You must use "fresh" lime juice. (or lemon).

I always use lemon juice. One Tbsp of a fresh lemon juice in
my recipes.

Here is my recipe (nothing fancy):

1 fresh egg.
1 hard cooked yolk [discard a white part from this one]
1 Tbsp lemon juice.
1 tsp of smooth, spreadable moustard
1/2 tsp salt
1/2 tsp sugar
1/4 tsp white peper
1 cup oil [250ml] (no olive oil !)

Mash hard cooked yolk. Than, add a whole fresh egg,
moustard, white peper, sugar, and half of the total amount
of the lemon juice.
Mix all together for few seconds until a mixture become
really smooth. I use a hand electrical mixer to do the
mixture in a round plastic bowl.

Start adding oil which should slowly drizzle from a tea
spoon. When the mixture start to harden (about half of the
total amount of the oil, it will take some time to add that
amount of oil, please be patient), we may add the oil
somewhat quicker, but do it still slowly. Now, mix it at the
highest speed.

Than, add the rest of the lemon juice, and continue to mix
5-10 minutes more, or until the mixture become equaly smooth
with the acceptable thickness.

Sometimes, following the same recipe, I use two uncooked
yolks with no white part of eggs at all. Any oil is
acceptable except olive oil. Mmmmm.. tasty !

Nancree wrote:

> I've made mayonnaise successfully for years, following this method.

I belive you.

> But first:
> **Don't use olive oil.

I agree 200%. Olive oil gives kind of - hmmm... strange
bitter taste.

> You probably won't like the flavor, if you are used to
> American mayonnaise. And I don't like the texture, either. . I
> recommend canola oil.

I never tried canola oil, I make it with corn oil, or
sunflower oil, or peanut oil, and it always comes out good.
I believe canola oil is perfectly acceptable; except olive
oil. Actually I prefer olive oil in all my marinades and
salads, however I really don't like it in mayonnaise.

> ** You must use "fresh" lime juice. (or lemon).

I always use lemon juice. One Tbsp of a fresh lemon juice in
my recipes.

Here is my recipe (nothing fancy):

1 fresh egg.
1 hard cooked yolk [discard a white part from this one]
1 Tbsp lemon juice.
1 tsp of smooth, spreadable moustard
1/2 tsp salt
1/2 tsp sugar
1/4 tsp white peper
1 cup oil [250ml] (no olive oil !)

Mash hard cooked yolk. Than, add a whole fresh egg,
moustard, white peper, sugar, and half of the total amount
of the lemon juice.
Mix all together for few seconds until a mixture become
really smooth. I use a hand electrical mixer to do the
mixture in a round plastic bowl.

Start adding oil which should slowly drizzle from a tea
spoon. When the mixture start to harden (about half of the
total amount of the oil, it will take some time to add that
amount of oil, please be patient), we may add the oil
somewhat quicker, but do it still slowly. Now, mix it at the
highest speed.

Than, add the rest of the lemon juice, and continue to mix
5-10 minutes more, or until the mixture become equaly smooth
with the acceptable thickness.

Sometimes, following the same recipe, I use two uncooked
yolks with no white part of eggs at all. Any oil is
acceptable except olive oil. Mmmmm.. tasty !

Sounds good, Pinot, Thanks.
Nancree
------------------------
>From: Pinot
>Date: 10/29/2004 3:55 PM Pacific Standard Time
>Message-id: >
>
>Nancree wrote:
>
>> I've made mayonnaise successfully for years, following this method.
>
>I belive you.
>
>> But first:
>> **Don't use olive oil.
>
>I agree 200%. Olive oil gives kind of - hmmm... strange
>bitter taste.
>
>> You probably won't like the flavor, if you are used to
>> American mayonnaise. And I don't like the texture, either. . I
>> recommend canola oil.
>
>I never tried canola oil, I make it with corn oil, or
>sunflower oil, or peanut oil, and it always comes out good.
>I believe canola oil is perfectly acceptable; except olive
>oil. Actually I prefer olive oil in all my marinades and
>salads, however I really don't like it in mayonnaise.
>
>> ** You must use "fresh" lime juice. (or lemon).
>
>I always use lemon juice. One Tbsp of a fresh lemon juice in
>my recipes.
>
>Here is my recipe (nothing fancy):
>
>1 fresh egg.
>1 hard cooked yolk [discard a white part from this one]
>1 Tbsp lemon juice.
>1 tsp of smooth, spreadable moustard
>1/2 tsp salt
>1/2 tsp sugar
>1/4 tsp white peper
>1 cup oil [250ml] (no olive oil !)
>
>Mash hard cooked yolk. Than, add a whole fresh egg,
>moustard, white peper, sugar, and half of the total amount
>of the lemon juice.
>Mix all together for few seconds until a mixture become
>really smooth. I use a hand electrical mixer to do the
>mixture in a round plastic bowl.
>
>Start adding oil which should slowly drizzle from a tea
>spoon. When the mixture start to harden (about half of the
>total amount of the oil, it will take some time to add that
>amount of oil, please be patient), we may add the oil
>somewhat quicker, but do it still slowly. Now, mix it at the
>highest speed.
>
>Than, add the rest of the lemon juice, and continue to mix
>5-10 minutes more, or until the mixture become equaly smooth
>with the acceptable thickness.
>
>Sometimes, following the same recipe, I use two uncooked
>yolks with no white part of eggs at all. Any oil is
>acceptable except olive oil. Mmmmm.. tasty !
>
>
>
>
>
>

On Fri, 29 Oct 2004 22:55:44 +0000, Pinot > wrote:


>I never tried canola oil, I make it with corn oil, or
>sunflower oil, or peanut oil, and it always comes out good.
>I believe canola oil is perfectly acceptable; except olive
>oil. Actually I prefer olive oil in all my marinades and
>salads, however I really don't like it in mayonnaise.

Try half olive oil, half canola or sunflower oil. That way it's really
good.

Nathalie in Switzerland

On Fri, 29 Oct 2004 22:55:44 +0000, Pinot > wrote:


>I never tried canola oil, I make it with corn oil, or
>sunflower oil, or peanut oil, and it always comes out good.
>I believe canola oil is perfectly acceptable; except olive
>oil. Actually I prefer olive oil in all my marinades and
>salads, however I really don't like it in mayonnaise.

Try half olive oil, half canola or sunflower oil. That way it's really
good.

Nathalie in Switzerland