Hi, gang:

Regarding the oil used in mayo:

I have often wondered about the quality of the oil(s) used in
may...and
have thought about how to make "paleomayo."

I can't remember the exact recipe...but I think a much better mayo --
'cause you KNOW the contents HAVE TO BE CRAP in commercial mayos -- is
the
stuff I used to make myself with a blender...some egg whites and a
steady
drizzle of extra virgin olive oil.

I've since discarded the book with the exact procedure (it's from my
vegetarian era)...but I'm sure someone here knows it or can find a few
recipes.

The trick is to get the mechanics right so the mayo "fluffs up" and
doesn't
flop into an oily slime...

After a couple of attempts, my olive oil mayo looked and tasted great.

All this mayo talk is making me want some!

--Kirk Kleinschmidt
  Longtime lurker, sparse poster