mayo #3the supposedly stress free version

The most recent recipe came into my hands when  Iwas complaining of the difficulties encountered during my previous amyonaise making attempts. Carmen thought it quite funny that mayo had been so hard to make for me, and immeidately pulled out eh blender, washed and dryed it (which is supposedly the most important step) and started cracking eggs. Here is her (as yet untried by me) recipe.

In a clean and dry blender, toss in one egg (both the whic and the yolk), the juice from one lime, pepper, and mustard powder. Turn on the blender and add a thin stream of oil through the whole in the top until it gets firm. Once firm add salt.

This is defiantely the easiest version I´ve seen, and made a pretty nice and think mayo to which can also be added a rocoto (the most popular peruvian spicy pepper) along with a bit of onion and a tomato to make spciy and flavorful sauce.

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mayo #2 for those who like it thick

I got his recipe while desperately calling friends in the midst of preparing a dinner where the mayonnaise just wouldn´t thicken. This is the supposedly fail proof method,  and did result in a beautiful mayonnaise until the addition of 2 cloves of garlic when it completely separated. In fact, so far I have yet to find a recipe that  can stand up to that double doses… Here it is:

Boil one egg and let it cool. Separate out the yolk, and mash it up with two to three raw egg yolks. With the beater going add oil in a thin stream until you like the consistency. Then add salt and pepper and garlic if you desire, but not too much!!

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