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Add a photoServings: 1
Ingredients
- 1 Tbsp. Cornstarch
- 1 1/2 tsp Dry mustard,, preferably Colmans
- 1 tsp Sugar
- 1/2 tsp Salt,, or possibly more to taste Healthy pinch of grnd red pepper, (cayenne)
- 3/4 c. Buttermilk
- 1 lrg Egg
- 2 Tbsp. Fresh lemon juice
- 1 Tbsp. Extra virgin olive oil,, extra virgin
Directions
- In a medium saucepan, whisk cornstarch, mustard, sugar, salt and red pepper. Add in 1/4 c. of the buttermilk and whisk till you have a smooth paste. Add in egg and the remaining 1/2 c. buttermilk and whisk till smooth.
- Set the pan over mediumlow heat and cook, whisking, till the mix 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 cold. (The mayonnaise can be stored in the refrigerator for up to 3 days; whisk briefly before using.)
- Yield: about 1 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 299g | |
| Calories 323 | |
| Calories from Fat 180 | 56% |
| Total Fat 20.32g | 25% |
| Saturated Fat 4.42g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 1511mg | 63% |
| Potassium 392mg | 11% |
| Total Carbs 23.71g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 14.17g | 9% |
| Protein 12.75g | 20% |
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