Blueberry Mayonnaise
| Category | Sauce
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | |
| Source | Silver Palate Cookbook |
| Comment | |
Ingredients
- egg
- 2 egg yolks
- 1/4 cup blueberry vinegar
- salt
- pepper
- 2 cups salad oil
Directions
1. Combine whole egg, extra egg yoks, mustard, vinegar and salt and pepper to taste in the bowl of a food processor fitted with a steel blade. Process for 1 minute. 2. With the motor running, dribble in the oil in a slow, steady stream. 3. When all oil has been incorporated, shut off motor. Taste mayonnaise and correct seasoning. You may want to add additional blueberry vinegar until the mayonnaise has a sweet and sour balance. 4. Transfer to a storage container, cover and refrigrate. Blueberry mayonnaise is good as a sauce for cold poached fish such as salmon, or on cold chicken, This is also good on cold poached scallops.
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