Joyce Angus' Homemade Mayo
A bit of extra tang takes this homemade mayonnaise to a new level.
Servings: 40 Tbsps
Calories: 26kcal
Ingredients
- 1 cup sugar
- 2 tsps dry mustard You can sub regular mustard in a pinch.
- 1 tsp salt
- 4 tsps cornstarch
- 1 egg
- 1 cup milk
- ½ cup white vinegar
- Regular mayonnaise Optional
Instructions
- Mix sugar, mustard, salt and cornstarch together in a heatproof bowl or top of a double boiler.
- Blend egg, milk and vinegar until well mixed. (If using regular mustard add it with the liquids).
- Whisk wet ingredients into the dry mixture. Whisk well to ensure there are no lumps
- Microwave method: Heat on high in microwave proof container for 1 minute. Stir well. Repeat microwaving 1 minute at a time and stirring for another 2-3 minutes. Once it starts to thicken microwave in 30 second spurts then stir until it is the consistency of mayonnaise.Stove top: Bring water in bottom of double boiler or sauce pan to a boil. Add your bowl or top of double boiler ensuring the top bowl does not touch the water. Heat over medium high heat, whisking almost constantly, until mixture thickens. This may take 15-20 minutes. It should start to look like mayonnaise but still be pourable.
- Allow mixture to cool. Optional - you can blend this salad dressing with regular mayonnaise on a 1:1 basis.
- Store in the refrigerator for up to 2 weeks. See Chef's Tips above regarding storage.
Notes
Nutrition is per Tablespoon.
Storage
This stores easily, in clean, sealed jars, in the fridge for 2 weeks.
Nutrition
Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 62mg | Potassium: 10mg | Fiber: 1g | Sugar: 5g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg