Re: Food??

Mayonnaise!!
I make it in a blender(not sure of USA terminology) The high speed stops it from curdling.
1 whole medium egg, preferably organic and don't worry about raw(the authentic recipe is for yolk only, whole egg makes a very white, lighter, more versatile mayonnaise)
1 small teaspoon mustard paste(I use Dijon: this is optional and some people are intolerant to mustard but it's good for flavour and also prevents curdling)
Salt & pepper
1/2 to 3/4 pint of olive oil (I use a light olive oil not Extra-Virgin as it tastes too strong)
Run machine at high speed and pour a steady stream of olive oil through hole in lid of machine(hoping you have one!) Very quickly the noise will tell you the mixture has thickened. Using about 1/2 pint of olive oil to start with until really quite thick. Then stop and take the lid off and add 2 caps of vinegar (could be tricky with Candida but organic Cider Apple vinegar should be ok though White Wine vinegar tastes better) and 2 tablespoons of water.
Pulse the machine on and off and add as much olive oil as you can until really thick (without breaking the machine!) With a rubber spoon you can stir by hand and then add more oil. Approx.3/4 pint.
It should be quite solid and I stir and pulse at the same time (dangerous as you can break the machine and the rubber spoon!) but it seems to thicken better.
MAYONNAISE: great substitute for butter,cream etc and good for you too!