Jalapeno mayonnaise

• 2 T. minced, pickled jalapenos, either hot or mild
• 1 T. pickling liquid from the jalapenos
• 1 large fresh, free-range organic egg
• 1/3 c. chopped scallions
• 1 T. sugar
• 1 tsp. salt
• 1 c. neutral-flavored vegetable oil, such as canola or peanut

Put all ingredients into the container of an electric blender or food processor except the oil. Blend or process for about 2 minutes, or until the scallions and peppers are thoroughly puréed. With the machine still running, add the oil in a very thin stream. Store in the refrigerator.

Makes about 2 cups.

If you have concerns about using raw eggs and/or can’t obtain one for this recipe, a somewhat adequate substitute can be made by mincing the peppers and scallions as finely as possible, and adding them, the pickling juice and the sugar to a good quality bottled mayonnaise, such as Hellman’s. Let it stand for several hours, refrigerated, to meld the flavors before using.