From Eating!


  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons dry mustard, preferably Colman’s
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 3/4 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 1/4 cup of the buttermilk and whisk until you have a smooth paste. Add egg and the remaining 1/2 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate up to 3 days. Whisk before using.


Per tablespoon:    21 calories;                1 g fat         (    0 g sat          ,       1 g mono        );    14 mg cholesterol;     1 g carbohydrates;           1 g protein;      0 g fiber;     89 mg sodium;     24 mg potassium.



February 14, 2013

This is a recipe I found many years ago. I wish I could remember where it came from, but if anyone knows, let me know so I can acknowledge properly!
3 tbsp. butter
3 tbsp. flour
Dash of white pepper
1 c. milk
2 tsp. dill weed
1 tsp. fresh parsley, chopped
1 tsp. lemon juice
1/2 tsp. Dijon mustard

Place butter in 4 cup Pyrex cup. Microwave 1 minute, then stir in flour – 1 tablespoon at a time to make roux. Microwave 30 seconds longer until bubbly. Stir in salt and pepper. Gradually add milk. Blend well. Microwave 3 to 3 1/2 minutes, stirring every minute until sauce is thick and smooth. Add dill weed, lemon juice and mustard. Stir well to blend. Serve hot over cooked vegetables or fish.