I've made the Ray's mayo twice; you really need a food processor to make it
right, although I'd guess a good, fast electric blender would work.  Make
sure to use "Light" Olive Oil.  I used "Extra Virgin" the first time and it
tasted *much* to much like Olive Oil.  I found out later that the "Light"
variety recommended by Ray has a more neutral flavor that is better suited
to mayo.

I've also made Ray's barbeque sauce, following the recipe in the book.  It
is delicious.  The only problem with the recipe is that it makes way too
little.  I suggest tripling it.

Robert


>         I am aware of the recipes for mayo and bbq sauce.
> However, I have
> made three attempts at making paleo-mayo for my wife and
> failed each time.
> I can't get the oil to mix with the egg using a hand-mixer.
> Any suggestions
> would be greatly appreciated.
>
>         Brad