Recipe - Eating Well Mayonnaise

1 tablespoon Cornstarch
1 One half teaspoon Dry mustard,; preferably
Colmans
1 teaspoon Sugar
One half teaspoon Salt,; or more to taste
Pinch of ground red pepper;
(cayenne)
Three fourths cup Buttermilk
1 lg Egg
2 tablespoon Fresh lemon juice
1 tablespoon Olive oil,; extra virgin

In a medium saucepan, whisk cornstarch, mustard, sugar, salt and red
pepper. Add One fourth cup of the buttermilk and whisk until you have a smooth
paste. Add egg and the remaining One half 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

Posted to MCRecipe Digest V1 #241

Date: Fri, 11 Oct 1996 21:38:25 0400

From: Rowaan Rowaan@ix.netcom.com