Mayonnaise

1 cup oil (I use canola)

1 egg

juice of 1/2 lime (or lemon) or vinegar

salt

1) Separate egg. Toss white.

2) Mix in lemon/lime juice or vinegar.

3) Slowly (!!!!) add oil to egg mix while beating with an electric mixer on high. Best to drop a small amount in at first, beat well, and drop a little more in and beat well a few more times to make sure it is setting up before pouring in slowly.

4) This should result in a thick and fluffy off-white mayonnaise. If it never thickened, then you have to start again. There was not enough acid (from the citrus or vinegar) or you added the oil too fast.

5) Add a liberal amount of salt (to taste).

Use to make tuna salad, coleslaw, macaroni salad, egg salad, potato salad, a salad dressing base, chicken salad, or on sandwiches.