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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
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
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