Fruit Mayonnaise

Do not let the name confuse you, this old-fashioned fruit mayonnaise has no oil at all. It is a cooked, egg-thickened fruit dressing, glossy and sweet-tart, made to spoon over a bowl of fruit salad.

The whole thing rests on one classic technique: tempering. Bring the pineapple juice and vinegar to a boil, then whisk in the beaten egg slowly, a little at a time, while stirring constantly. That gradual streaming is what lets the egg thicken the juice into a smooth dressing instead of scrambling into curds.

Keep stirring as it cooks. The egg sets gently and the juice turns thick and custard-like, coating the back of a spoon when it is ready.

Pineapple juice is the traditional choice, but the recipe bends to whatever juice you have, so orange, apple, or grape all work and each lends its own flavor.

Cooled and chilled, it makes a tangy, lightly sweet dressing for fruit salad, or a creamy dip for fresh fruit.

Kitchen Tips

• Add the beaten egg in a slow, steady stream while whisking hard to keep it from scrambling.
• Cook over gentle heat and never stop stirring, since the egg sets fast once it thickens.
• If any bits do cook firm, strain the finished dressing for a perfectly smooth result.
• Chill it well before serving, as it thickens further as it cools.

Variations

• Use orange juice or apple juice in place of pineapple.
• Whisk in a spoonful of sugar or honey for a sweeter dressing.
• Fold the cooled dressing into whipped cream for a fluffy fruit-salad topping.