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Recipe for "mayonnaise-1"

NAME

     MAYONNAISE-1 - Mayonnaise made in a blender
     Many years ago  I  got  tired  of  store-bought  mayonnaise,
     because  for  me  it was too sweet and had a rather odd tex-
     ture.  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.

INGREDIENTS (250 ml)

     1         egg, size "large" or larger
     20-30 ml   lemon juice (or vinegar)  (this  is  usually  the
               juice of half a medium lemon)
     250 ml    oil

PROCEDURE

          (1)  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.
          (2)  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

     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 some-
     thing 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 5 ml) 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)

RATING

     Difficulty: easy.  Time: less  than  5  minutes;  Precision:
     measure the ingredients.

CONTRIBUTOR

     Aviva Garrett
     Santa Cruz, California, USA
     Excelan, Inc., San Jose, California
     ucbvax!mtxinu!excelan!aviva