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4 large egg whites
In a small saucepan combine the whites with the cornstarch, add the oil in a slow stream, whisking. Whisk in the lemon juice and 1/2 cup hot water.
Cook the mixture over moderately low heat, whisking constantly, until it thickens and registers 160°F on a candy thermometer. Remove the pan from the heat, season the mayonnaise with the pepper and salt to taste, and transfer it to a small bowl. Chill the mayonnaise immediately until it is cold.
Poster's Notes:
Posted by Brenda-Lee Olson
Nutritional Info Per Serving: N/A
1 tbsp. cornstarch
1/4 cup olive oil
2 tbsp. fresh lemon juice, or to taste
1/2 cup hot water
Freshly ground white pepper to taste
Salt to taste
This cooked "mayonnaise" recipe uses egg whites instead of yolks, but it's more opaque than transparent. This one was used in a "mayonnaise de poisson"--a kind of molded fish dish served with the mayonnaise.