Eating well mayonnaise

4 Servings

Ingredients

Quantity Ingredient

Directions

1 TB cornstarch

1½ ts dry mustard, -- preferably : Colmans

1 ts sugar

½ ts salt, -- or more to taste : pn ground red pepper -- : (cayenne)

¾ c buttermilk

1 lg egg

2 TB fresh lemon juice

1 TB olive oil, -- extra virgin In a medium saucepan, whisk cornstarch, mustard, sugar, salt and red pepper. Add ¼ cup of the buttermilk and whisk until you have a smooth paste. Add egg and the remaining ½ cup buttermilk and whisk until smooth.

Set the pan over mediumlow heat and cook, whisking, until the mixture comes to a simmer and thickens. Continue to whisk for 15 seconds, then remove the pan from the heat.

Whisk in lemon juice and oil. Transfer the mayonnaise to a small bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool. (The mayonnaise can be stored in the refrigerator for up to 3 days; whisk briefly before using.) Yield: about 1 cup

Recipe By :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291 From: Rowaan <rowaan@...> Date: Fri, 11 Oct 1996 21:38:25 ~0400

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