repost of rice bread recipe as requested.
I know that Dr. D is against using a raw egg in mayonnaise, but my
mom has been making this recipe for years and has yet to come down
with food poisoning. So, for those who are looking for a really good
homemade mayonnaise (I’ve tasted it…it’s very good!) and don’t mind
using a raw egg, this is from the Diet Center Recipe Book:
Put in blender:
1 egg
1/8 teaspoon dry mustard
pinch salt
dash paprika
2 tablespoons lemon juice
1 small clove garlic, minced
dash onion powder (optional)
Blend on HIGH for 5 seconds.
Drizzle in:
3/4 cup canola oil, or *light* olive oil
If the mayonnaise seems too thick when you’re finished blending, add
a little more lemon juice. Add more salt to taste. Will keep in
refrigerator for one week.
Lynn