Recipe - Maioneses Al Limone

1 Egg; preferably cagefree, r
One fourth teaspoon Salt
Three fourths cup Olive oil
One half Lemon; juice of

Recipe by: Pinini, Bruschetta, Crostini Combine the egg, salt, and 3
tablespoons olive oil in a blender. Blend until the mixture is light
yellow. With blender running, add the remaining olive oil in a slow,
steady, thin stream. Stop pouring only if the oil is not being absorbed.
Continue adding the remaining oil in a thin stream. Add the lemon juice and
blend briefly. Adjust the seasonings, adding more salt or lemon juice if
needed. Transfer to a small bowl. Cover tightly and refrigerate until
needed. Makes 1 cup.

Note: The United States Department of Agriculture has issued a warning
about the use of raw eggs. If you feel you may be at risk, do not make
dishes which feature raw eggs, including mayonnaise.

For variety, add finely snipped chives, chopped tarragon, crushed
anchovies, lemon zest, or capers. For a lovely greentinted mayonnaise,
process fresh basil leaves in a blender or food processor witha little
olive oil and stir into the mayonnaise. Lemon mayonnaise lasts for several
days. Just wrap tightly and store in the refrigerator. Format Norma Wrenn
npxr56b
Posted to MCRecipe Digest V1 #1070 by "M. Hicks" nitro_ii@email.msn.com
on Feb 1, 1998