Eating Well Mayonnaise

• 1 tbsp. cornstarch
• 1-1/2 tsp. Coleman's dry mustard
• 1 tsp. sugar
• 1/2 tsp. salt,
• 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

1. In a medium saucepan, whisk cornstarch, mustard, sugar, salt and red pepper buttermilk and whisk until you have a smooth paste.
2. Add egg and the remaining ingredients; whisk until smooth.
3. Set the pan over medium-low heat and cook, whisking, until the mixture comes thickens.
4. Continue to whisk for 15 seconds, then remove the pan from the heat.
5. Whisk in lemon juice and oil.
6. Transfer the mayonnaise to a small bowl and place wrap directly on the surface to prevent a skin from forming.
7. Let cool.
8. Can be stored in the refrigerator for up to 3 days; whisk briefly before using.

cornstarch, mustard, sugar, salt, ground red cayenne pepper, buttermilk, egg, lemon juice, extravirgin olive oil

Taken from www.foodgeeks.com/recipes/5699 (may not work)