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, <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.

"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.

"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)

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.

It works!!!!

I've tried to make mayo at least a dozen times with no success. Made
Nancree's recipe, just now, and it is perfect. I don't know why this
one worked where others didn't but I now feel like an expert.
We'll be having a lot of mayo in the days to come. ;-)
Thanks so much for sharing your recipe, Nancree and for the additional
boost your pictures gave me, Barb.

jillie
Roseville, CA

In article . com>,
wrote:

> It works!!!!
>
> I've tried to make mayo at least a dozen times with no success. Made
> Nancree's recipe, just now, and it is perfect.
> Thanks so much for sharing your recipe, Nancree and for the additional
> boost your pictures gave me, Barb.
>
> jillie
> Roseville, CA
>

My pleasure. I'm writing my own picture cookbook.
--
-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.

"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

"Bigbazza" > wrote in message
...
>
snip
> 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
I've never figured out how a cat can eat a whole pound of Cheddar(plus
plastic wrapper) and not die, let alone be able to move. {\ ???
Janet