>
> If you are worried about cross-contamination, however, and do not
> live in an area where it's easy to get kosher products, you may wish
> to make your own.  Any good cookbook will give you the recipe.  It's
> not so hard to make, although if you aren't experienced as a cook it
> may take you a couple of tries to get it right.  Home-made mayo, by
> the way, doesn't last long.  The components separate (back into eggs
> and oil).

To whit, may I recommend a gadget I got for Christmas.  A mini (300ml bowl)
food processor.  It claims to make excellent mayo though I haven't tried it
for that.  However, if its claims are true, it would be very very handy for
making one or two days' supply quickly and easily.  I can say it makes great
dairy-free pesto (something you can't get here) as well and is much much
easier to wash up than a full size food processor.  I think its a Kenwood
and it looks just the same as my full size one, only much much smaller :-)

Megan