Blender Mayonnaise

Serves:

Ingredients:

1 1/2 t Lemon juice (juice of
-half a medium lemon,
-up to 2 T)
1 lg Egg
1 C Oil

Method:

Place the egg and lemon juice (or vinegar) in a blender.
Blend at a high speed until the mixture starts to lose some of its yellow color and become a bit whiter.
Pour the oil in slowly (in a constant stream over the course of about half a minute).
Keep the lid on the blender as you do this (just lift the corner to pour in the oil), or else it will spatter everywhere.
NOTES: * Many years ago I got tired of store-bought mayonnaise, because for me it was too sweet and had a rather odd texture.
Learning how to make mayonnaise turned out to be a challenge, with many failures along the way (which usually resulted in something on the order of mayonnaise soup).
I find this recipe consistently works well.
And surprisingly it, too, has a rather sweet taste.
Yield: 1 cup.
* As you might guess, the type of oil you use affects the taste of the mayonnaise.
I suggest that you start with the oil you regularly cook with and then experiment from there.
* I've found that the biggest reason for failure is putting in too much acid (lemon juice/vinegar).
The result is something akin to soup.
Nothing will correct this failure.
However, you can use this mayonnaise-soup in potato salad (or other similar salads).
* You can add small amounts (up to 1 t ) of spices, such as mustard (dried or prepared) and Tabasco sauce.
Add these to the egg/acid mixture before pouring in the oil, so they get thoroughly mixed into the mayonnaise.
This mayonnaise will normally keep for a maximum of three weeks if kept in a cold part of the refrigerator (such as the bottom shelf away from the door) : Difficulty: easy.
: Time: less than 5 minutes;: Precision: measure the ingredients.
: Aviva Garrett: Santa Cruz, California, USA: Excelan, Inc.
, San Jose, California: ucbvax!mtxinu!excelan!aviva : Copyright (C) 1986 USENET Community Trust