Yield: 6-8 servings
Preparation time: 10 minutes
Ease of preparation: easy
Recipe courtesy Chef Tam, NYSE, New York
Ingredients:
4 egg yolks, see safety warning below
8 oz. vegetable oil
2 oz. white vinegar
1 cup dried cranberries
salt and pepper
Instructions:
- Place egg yolks in a blender on low speed and slowly drizzle in vegetable oil. Blend until smooth and mixture becomes thick and airy.
- Add white vinegar and blend.
- Add cranberries and blend until berries incorporate into mixture. Finish by adding salt and pepper to taste.
- Serve with pork or turkey.
Raw Egg Warning
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell?"
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
