| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Ew, Text, Import, C, D | 1 | Servings | |
INGREDIENTS
| 1 | tb | Cornstarch |
| 1 1/2 | ts | Dry mustard,; preferably Colmans |
| 1 | ts | Sugar |
| 1/2 | ts | Salt,; or more to taste |
| Pinch of ground red pepper; (cayenne) | ||
| 3/4 | c | Buttermilk |
| 1 | lg | Egg |
| 2 | tb | Fresh lemon juice |
| 1 | tb | Olive oil,; extra virgin |
INSTRUCTIONS
In a medium saucepan, whisk cornstarch, mustard, sugar, salt and red pepper. Add 1/4 cup of the buttermilk and whisk until you have a smooth paste. Add egg and the remaining 1/2 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 MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 21:38:25 -0400 From: Rowaan <Rowaan@ix.netcom.com>
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