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Eating Well Mayonnaise

0:15 prep
0:15 total


prep 0:15       total 0:15




1 tbsp. cornstarch
1-1/2 tsp. Coleman's dry mustard
1 tsp. sugar
1/2 tsp. salt, or
to taste
1 dash ground red cayenne pepper
3/4 cup buttermilk
1 lg. egg
2 tbsp. fresh lemon juice
1 tbsp. extra-virgin olive oil


In a medium saucepan, whisk cornstarch, mustard, sugar, salt and red pepper buttermilk and whisk until you have a smooth paste. Add egg and the remaining ingredients; whisk until smooth. Set the pan over medium-low heat and cook, whisking, until the mixture comes 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 place wrap directly on the surface to prevent a skin from forming. Let cool. Can be stored in the refrigerator for up to 3 days; whisk briefly before using.

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1 Recipe Reviews


lbnat reviewed Eating Well Mayonnaise on May 22, 2005

I've been looking for this recipe for years. I had the recipe when it originally appeared in the magazine and then I lost the magazine. Anyway, it's a real good substitute for the storebought diet mayonnaises which taste very peculiar to me. This has a very nice fresh taste and a satisfying mouthfeel. I've used it in mock potato/macaroni salads as well as on sandwiches. If you use it on a sandwich, take this advice. Put it on right when you eat it. In other words, don't make a sandwich with it in the morning and then take it to work. Get a small 'midget' container and put it on the sandwich at lunchtime.

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