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After looking through ALL of my cookbooks, I was unable to find a recipe for mayonnaise that cooked the eggs. Eating raw eggs is not recommended because of possible contamination with disease-causing pathogens such as salmonella. Alas though, I found one, and modified it to sugar-free and to my own tastes.
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Ingredients
- 4 Tablespoons (1/4 cup) sugar or sucralose as a calorie-free substitute
- 2 Tablespoons (1/8 cup) flour (I've used white, whole-wheat, rye, or rice successfully)
- 1 or 2 Teaspoons dry mustard
- 1/2 cup water
- 1 egg, well-beaten
- 1/8 cup vinegar
- 1/4 Teaspoon salt
- 1 Tablespoon olive oil or butter
- 1 dash garlic powder (optional)
- up to 2 Tablespoons milk (optional)
- up to 1/4 teaspoon horseradish (optional)
- 1/4 teaspoon dry dill (optional)
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Notes & Discussion
You can add or omit any spices you'd like in this, at reasonable amounts. You could make a salad dressing to your liking from this recipe, possibly with other additions or modifications, such as substituting cheese for the fat, at a 2:1 ratio.
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Preparation
- Add the dry ingredients to a 1-quart pan. Mix well and break up any lumps.
- Stirring constantly, add the water to the dry ingredients.
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Cooking
- Over low heat, begin heating mixture, stirring constantly.
- When warm, slowly add the egg, stirring or beating constantly.
- Continue heating and stirring until mixture thickens and begins to boil.
- Slowly add the vinegar, while continuing to stir.
- Remove from heat. Add oil or butter, and stirr well.
- If mixture looks too thick, slowly add in up to 2 tablespoons milk.
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Using or Storing
When mixture cools, place in airtight container and put in refrigerate.
Can be used in about 1 or 2 hours. You can store it in the refrigerator for about 5 days.
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