Recipe Image

EatingWell Mayonnaise

  • 15 m
  • 1 h
Patsy Jamieson
“Though there are myriad great low-fat mayos on the market, there's nothing quite like making it from scratch.”


    • 1 tablespoon cornstarch
    • 1½ teaspoons dry mustard, preferably Colman’s
    • 1 teaspoon sugar
    • ½ teaspoon salt
    • Pinch of cayenne pepper
    • ¾ cup buttermilk, divided
    • 1 large egg
    • 2 tablespoons lemon juice
    • 1 tablespoon extra-virgin olive oil


  • 1 Whisk together cornstarch, mustard, sugar, salt and cayenne in a medium saucepan. Add ¼ cup of the buttermilk and whisk until you have a smooth paste. Add egg and the remaining ½ cup buttermilk and whisk until smooth.
  • 2 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.
  • 3 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.
  • Make Ahead Tip: Cover and refrigerate up to 3 days. Whisk before using.
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