Pimento Mayonnaise The Frog Commissary Cookbook Thanks to Jayne 2 egg yolks 1 ⅓ cups oil 3 Tbsp. vinegar or lemon juice 1 tsp. salt 1 ½ tsp. pepper 2 Tbsp. Dijon mustard ½ cup finely chopped pimentoes, drained well 2 Tbsp. finely chopped scallions ½ tsp. minced garlic Whisk, whiz, or beat the yolks until light-colored. (If making mayonnaise by hand, you can steady your bowl by setting it on a cloth.) Measure out the oil into a container suitable for controlled pouring, and very gradually (almost drop by drop) add about ⅓ of the oil to the yolks while continuously beating so that the mixture begins to emulsify and thicken properly. At this point, you can begin adding the rest of the oil in a thin trickle, working up to a gradual stream at the end. Your mayonnaise should now be thick, smooth and glossy. Beat in the vinegar, salt, peper and mustard. Stir in the remaining ingredients by hand. Cover and refrigerate if not using immediately. It will keep about two weeks. Note: If in the process the mayonnaise "breaks" and becomes curedled in appearance, never mind. Beat another egg yolk in a clean bowl and very gradually begin beating the broken mayonnaise into it. Proceed with the rest of the recipe. Before using, bring mayonnaise to room temperature and stir to make it creamy again. See Eastern Shore Crab Cakes for a recommended combination with this.

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