Someone wrote wanting eggless mayonnaise recipe as they couldn't can raw egg. Here is Almond Mayonnaise Recipe.

Have all ingredients at room temperature. Accurate measurements are important.

1/2 cup blanched almonds (boil raw almonds one minute in water in skillet and pop skins off when cooled)

1/2 cup distilled or purified water

1/8 tsp. finely slivered fresh garlic

1/2 tsp. sea salt - 1/2 tsp Spike or salt-free seasoning

2 to 3 Tablespoons fresh lemon juice - Dash of Cayenne

Fresh ground pepper to taste

2 to 3 cups vegetable oil

Put blanched, peeled almonds and the water in blender and blend on high speed until a thick cream forms. If the blender refuses to turn, add 1 to 2 Tablespoons water until it moves freely. Add garlic, sea salt, lemon juice and pepper. Blend briefly. Remove center plug from top of blender and, while blender is on high, slowly drizzle oil into almond cream mixture. Blade will turn easier as you blend. (This can be messy, so you may want to fiddle with the blender plug at the top to prevent mayonnaise from making spots on the wall!) When mixture refuses to accept any more of the oil, the oil will begin to sit in a bubble on top of the mayonnaise. At this point, remove the lid and keep adding oil in a thin stream beating carefully with a spoon or spatula (so you don't hit moving blade). Product will be thick. Should be between mayonnaise and whipped cream cheese consistency. Store in a covered glass container in refrigerator where it will keep for at least a week.

If the only reason the egg mayonnaise couldn't be canned was the raw egg, this should take care of that problem, but don't quote me on that as I've never tried canning this. It is very good.

-- Wanda King (wanda7@edge.net), April 12, 2001