Fruity Mayonnaise

      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


      1. Whisk the egg yolk in a medium bowl until lightened in texture and color, about 1 to 2 minutes.

      2. 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.

      3. 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.