This recipe is from "Martha Stewart's Menus for Entertaining" (Clarkson Potter, 1994)
- Yield: Makes 2 cups
- 1 1/2 cups canola oil
- 2 tablespoons extra-virgin olive oil
- 2 large eggs
- 2 tablespoons finely chopped cilantro
- Coarse salt
- Juice of 1 lime
Combine oils in a glass measuring cup. Place eggs, cilantro, and a pinch of salt in the bowl of a food processor. Blend until mixture is foamy and pale, about 1 1/2 minutes.
With machine running, add oil, drop by drop, through feed tube, until mixutre starts to thicken; do not stop machine at this point or mayonnaise may not come together. Add remaining oil in a slow, steady stream. When all oil has been incorporated, slowly add lime juice. Store, refrigerated, in an airtight container for up to 3 days.