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Mayonnaise, Cooked (Egg Whites) (P, TNT)
Source: Unknown
Yield: 1/2 to 1 cup

4 large egg whites
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

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:
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.

Posted by Brenda-Lee Olson

Nutritional Info Per Serving: N/A