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Mayonnaise, Cooked III (D, TNT)
Source: Eating Well Magazine: July/August 1996
Yield: About 1 cup

1 tablespoon cornstarch
1-1/2 teaspoons dry mustard
1 teaspoon sugar
1/2 teaspoon salt, or more to taste
1 pinch ground red pepper (cayenne)
3/4 cup buttermilk
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil

In a medium saucepan, whisk cornstarch, mustard, sugar, salt, and cayenne. 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 medium-low 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.

Aioli: Mash 2 cloves garlic to a paste with a little salt and stir into 1/2 cup mayonnaise. This Provencal classic is usually served with fish or shellfish; it is also excellent on new potatoes, fresh tomatoes or in a vegetable sandwich.

Chipotle Mayonnaise: Stir 1 tablespoon finely chopped chipotles in adobo and 1 teaspoon lime juice into 1/2 cup mayonnaise. Use to dress a corn and red pepper salad. Or serve alongside sliced papaya as an appetizer.

Curry Mayonnaise: Toast 2 teaspoons curry powder in a dry skillet over very low heat for 1 minute; transfer to a small bowl. Add 1/2 cup mayonnaise and 1 teaspoon honey. Use in tuna salad or as a dip for sugar snap peas and cherry tomatoes.

Roasted Red Pepper Spread: Blot dry 1 roasted red pepper (bottled is fine). Chop to a paste and stir into 1/2 cup mayonnaise. Mash 1 clove garlic to a paste and add to the mayonnaise along with 1 tablespoon shopped scallions, 1 teaspoon tomato paste, 1/2 teaspoon lemon juice and 1/4 teaspoon cumin. It is quite good on grilled zucchini.

Saffron Mayonnaise: Crumble 1/4 teaspoon saffron threads into 1 teaspoon heated white wine; let steep for a few minutes before adding to 1/2 cup mayonnaise. Season with a pinch of ground red pepper (cayenne). Serve with steamed asparagus or grilled seafood kebabs.

Sesame-Ginger Dressing: Rub the inside of a small bowl with a mashed garlic clove; discard garlic. Add 1/2 cup mayonnaise to the bowl along with 1 tablespoon minced fresh ginger, 1 tablsepoon chopped scallions, 1-1/2 teaspoons rice-wine vinegar, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon Dijon mustard and 1/2 teaspoon honey; stir to blend. Mix with shredded napa cabbage for an Asian slaw, or use for a pasta salad or on cucumber slices.

Spicy Horseradish Mayonnaise: Stir 1 tablespoon well-drained prepared horseradish, 1 tablespoon Dijon mustard and 1 tablespoon chopped fresh parsley into 1/2 cup mayonnaise. Delicious with grilled salmon or in potato salad.

Tartar Sauce: To 1/2 cup mayonnaise, add 1 chopped cornichon or sour gerkin pickle, 1 tablespoon minced shallots, 1 minced anchovy fillet and 1 teaspoon each of chopped capers, dried tarragon and chopped fresh parsley. Stir in 2 teaspoons fresh lemon juice and a pinch of black pepper.

Watercress Mayonnaise: Rub the inside of a small bowl with a mashed garlic clove; discard garlic. Add 1/2 cup mayonnaise to the bowl along with 2/3 cup chopped watercress leaves, 1 teaspoon fresh lemon juice and 1/4 teaspoon freshly ground black pepper. Serve with teamed new potatoes.

Poster's Notes:
A now defunct magazine called "Eating Well" had a column called "Rx for Recipes" where they would take a recipe and make it healthier. In this case, the recipe was for homemade mayonnaise. At 90 calories and 10g fat per tablespoon (not to mention potential risk of salmonella), mayo isn't exactly a health food. This is their recipe. Certainly not as easy as dribbling extra virgin olive oil through the feed tube of a food processor but it is very good, only 20 calories and 1g fat per tablespoon, and the egg is cooked.

Posted by Charlie Knox

Nutritional Info Per Serving: 20calories,1g protein, 1g fat (0.2g saturated fat), 1g carbohydrate, 90g sodium, 14g cholesterol, 0g fiber