| 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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