tarsa@decvax.UUCP (Greg Tarsa) (11/16/83)
This is in response to Steve Campbell's request for Blueberry Vinegar recipies. My wife informs me that this month's (November) *Better Homes and Gardens* features food from country inns, one of these inns being *Blueberry Hill*, located in the Green Mt. National forest near Goshen, Vermont. They serve dishes made with their own blueberry vinegar, and this recipe is in the article (they use it on an endive and artichoke salad/appetizer, but I'm sure it could be used with many other salads or as a raw vegetable dip): Blueberry Mayonnaise ~~~~~~~~~~~~~~~~~~~~ 1 Egg 2 egg yolks 1/4 cup Blueberry Vinegar 1 Tablespoon dry sherry *or* lemon juice 1 Tablespoon Dijon-style mustard 1 cup olive oil 1/2 cup soy bean *or* salad oil In a blender container or food processor bowl combine the first five ingredients. Cover and blend until mixed. With blender running slowly, gradually add oil (stop blender to scrape sides with rubber spatula when necessary). Refigerate the mayonaise in a covered jar up to several days. enjoy, Linda Tarsa (with help from Greg at decvax!tarsa)