wisk or blend egg yolks & lemon, (garlic, cayenne, mustard, salt) then
SLOWLY drizzle
in the oil whisking constantly.  1 egg yolk, and it must be white free, will
thicken 2 cups of
oil.  bon apetite.
Peter
----- Original Message -----
From: "Alex Shvartsman" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Monday, October 20, 2003 5:57 PM
Subject: Mayo Mayhem


> SO I tried making my own mayonnaise since I did not like the store bought
> brand due to its soy oil content.  I followed one of the recipes in the
archives
> which was adding olive oil egg yolks and lemon juice in a blender (I used
a
> hand mixer) What I made did not even remotely resemble mayo. It was not
even
> combined!  Where did I go wrong?  How do I achieve the creamy consistency
of
> store bought mayo using paleo ingredients?
>
> Thanks, Alex
>