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.