I had a request for a recipe from a facebook friend but wasn't sure if the actual recipe might be too long for a status report. But, with Thanksgiving on the door step, I thought I ought to share my father-in-law's recipe. Ruth and Bruce have been gone for a while but Ruth's wonderful family cookbook brings them both back to me every time I open it. So, to share the mayonnaise recipe, in Ruth's words, (although Bruce was usually the maker of the wonderful sauce!):
1 large egg
2 TBS vinegar or lemon juice
1 heaping tsp mustard
1 cup vegetable oil
salt and paprika to taste
Put egg yolk and white (or can use 2 yolks and no white if you want a thicker product) in blender.
Add mustard (can use dry or any kind of prepared mustard but for this we both like plain old French's ballpark kind) and vinegar.
Pour in 1/4 cup of the oil--Wesson, corn, canola--a tastefree oil os best for everyday use.
Turn on blender and count to 16. Turn off blender for a few seconds.
Turn blender back on and slowly add the rest fo the oil--in a thin stream until all the oil has been added. Turn off blender.
Add salt and paprika and turn blender on until the seasonings are incorporated in the mayonnaise.
Store in the refrigerator.
I know the "count to 16 and turn off" sounds silly but that is what works. Otherwise the stuff doesn't thicken properly.
And, my personal note: Rees is a whiz in the kitchen--me, not so much, but I can make the mayonnaise into the thick stuff and he can only make sauce.
Also, it is very safe stuff--I think I read an article about how it was fine to eat, even if it had been on the counter a while, by Shirley Corriher , the food science lady....and it refrigerates for a long while. That is, if you have any left by then!!!