This recipe courtesy of Sherri Brooks Vinton from Put 'em Up! Fruit
Make your own mayonnaise? That's right. If you have never given this little trick of kitchen witchery a try, you will be shocked at the huge difference between this authentic creation and the stuff you get in a jar. It's like cashmere versus polyester. I use straight-from-the-nest farm eggs because they taste heavenly, and also because they are fresher than those in the store-- a definite bonus anytime, but particularly with raw eggs. This mayo is a showstopper on a turkey sandwich, or any sandwich or wrap, for that matter.
- 1 farm-fresh egg yolk (reserve egg white for another use)
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Pinch of salt
- 1/2 cup olive oil or neutral-flavored vegetable oil, such as organic canola
- 3 tablespoons jam or jelly
- Freshly ground black pepper
- Whisk the egg yolk in a medium bowl until lightened in texture and color, about 1 to 2 minutes.
- Whisk in the lemon juice, mustard, and salt. Slowly whisk in the oil, starting with just a few drops at a time, and adding more oil only after each addition has been fully incorporated.
- Whisk in the jam or jelly and season with a few grinds of pepper. This mayonnaise will keep, covered and refrigerated, for up to 5 days.