Mayonnaise that works

This recipe requires a stick blender is pretty foolproof. As written it creates a neutral flavored mayo that imitates a fresh version of Best Foods/Hellman's type mayo. You can add herbs, garlic, chili or other seasonings as you wish, and you can substitute olive oil for a more assertive flavor. Using garlic as the main flavoring agent along with olive oil will create an aioli type mayo.


  • 1 large egg (some recipes call for egg yolks, but you will need at least 2 to make this work)
  • 1 tsp or more Dijon mustard (to taste)
  • 1 Tbs. lemon juice
  • 1 tsp distilled (regular) vinegar, white wine vinegar, or water (I prefer the distilled vinegar)
  • 1/2 tsp salt (be careful as to what kind-Morton's is saltier than Diamond and table is most salty-maybe          use a generous pinch. You can adjust the amount later)
  • pinch of sugar
  • 1 Cup total (1/2 Cup each) Canola and Grapeseed oil


Using a round container that barely fits the head of stick blender, place the eggs, followed by the mustard, lemon juice, vinegar, salt and sugar. Pour in the oil and let it settle for a minute to allow the oil to rise to the top. Place the stick blender into the container, resting it on the bottom. Using a medium-medium high speed give the mixture a few very short blasts. Then begin slowly raising the blender within the mixture followed by a slow up and down motion until the mixture emulsifies and reaches the desired consistency. Adjust the seasons and store in the refrigerator in an airtight container. 

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Ragu Bolognese

During my two extended stays in Bologna, I was fortunate to learn from several of my local friends how to make the "perfect" traditional ragu Bolognese, a sauce that serves as the basis for traditional tagliatelle and lasagna Bolognese. Unlike the American concept of a meat sauce which is basically a tomato sauce with meat, this is just the reverse-a meat sauce with some tomato. Although some people do not use milk to make this, I like the mellow and soft mouth feel it adds to the flavors. I owe a great debt of gratitude to the wonderful friends who generously shared their guarded secret recipes, from which I adapted this one.

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