Recipe: Cooked Mayonnaise with Variations (and additions for commercial mayonnaise)

COOKED MAYONNAISE

"This rich dressing should satisfy the most ardent fans of homemade mayonnaise. The basic recipe may be "dressed up" using the suggested enhancements for commercial mayonnaise (variations below)."

4 egg yolks
1 tablespoon cornstarch
1/4 cup vegetable oil, all or part olive oil
2 tablespoon fresh lemon juice or herb vinegar
1/2 cup hot water
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper (to taste)

Combine the egg yolks and cornstarch in a small saucepan. Slowly whisk in the oil, followed by the lemon juice and water. Cook over low heat, whisking constantly until the mixture thickens.

Remove from the heat and add the mustard, salt and pepper, and any additional seasoning desired. Transfer the mayonnaise to a bowl. It will keep refrigerated for 3 to 4 days.

Makes 1 cup

VARIATONS:

You can customize commercial mayonnaise with the addition of fresh herbs or herbal vinegars. To each cup of mayonnaise, add 2 to 3 tablespoon of chopped fresh herbs. Basil, chervil, chives, dill, nasturtium blossoms, sorrel, and tarragon are delicious alone or in various combinations. The addition of a tablespoon of curry powder or a pinch of saffron dissolved in a tablespoon of warm water to 1 cup of mayonnaise will add fragrance, warmth, and color.

For a Mediterranean-style aioli, add one to two cloves of pressed or minced raw garlic, 2 tablespoons of a fragrant extra virgin olive oil, and 1 teaspoon of Dijon mustard to each cup of mayonnaise.

Source: The Moosewood Restaurant Kitchen Garden by David P. Hirsch