> I'm wondering what your difficulty was with making your
> own. It's not that hard, but a bit energy- and time-consuming, at least
> compared to opening a jar.


As many mayo threads as we've had on this list over the years, I can never
get it to turn out right.  I gave up, and quit eating it.  It ends up as
runny as the oil I started with.  I may give Andrea's recipe a try sometime,
however, the only difference from what I've tried in the past is the
vinegar.  Not sure what I do wrong, but I seem to be able to kill any mayo
recipe.

Marylee