Amazing Mayonnaise

Nutrition Bonus: This mayonnaise does not contain raw
egg yolks like the classic homemade mayonnaise.

Makes about 1 cup


1 tbsp cornstarch
1 1/2 tsp dry mustard, preferably Colmans
1 tsp sugar
1/2 tsp salt, or more to taste
3/4 cup buttermilk
Pinch of cayenne
1 large egg
2 tbsp fresh lemon juice
1 tbsp olive oil, preferably extra-virgin

In a medium saucepan, whisk cornstarch, mustard, sugar, salt and cayenne. Add
1/4 cup of the buttermilk and whisk to a smooth paste. Whisk in egg and
the remaining 1/2 cup buttermilk 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.)

SERVING SIZE: 1 tablespoon