*  Exported from  MasterCook II  *
                              Eating Well Mayonnaise
 Serving Size  :      Preparation Time :
 Categories    :New Text Import		CDJ
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        1  tablespoon    cornstarch                                             
    1 1/2  teaspoons     dry mustard, -- preferably Colmans                    
        1  teaspoon      sugar                                                 
      1/2  teaspoon      salt, -- or more to taste                             
                         Pinch of ground red pepper -- (cayenne)                
      3/4  cup           buttermilk                                             
        1  large         egg                                                    
        2  tablespoons   fresh lemon juice                                      
        1  tablespoon    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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