posted by Chefmom 07-18-99 11:40 AM
Cooked Mayonnaise
from Madeleine Kamman's "The New Making of a Cook"
3/4 cup cold water
1 Tablespoon cornstarch
2 large egg yolks
Salt to taste
Pepper from the mill
2 teaspoons Dijon mustard or to taste
1 cup unsaturated oil of your choice
Fresh lemon juice
Mix the water and cornstarch together in a small saucepan, bring to a boil and thicken over medium-high heat.
Meanwhile, beat the yolks with a whisk until they appear white and foamy.
Add some of the cornstarch gel to the yolks, stirring constantly; then reverse the process, blending the warmed yolk mixture into the bulk of the starch gel.
Season with salt and pepper and bring back to a boil over medium heat.
It is essential that the mixture re-boil; however, do not let it boil until very thick. Turn into a small mixer bowl.
Cool the gel completely, then whisk in the mustard on medium speed and gradually add the oil, proceed exactly as for a regular mayonnaise (just add a couple of drops at a time of the oil).
Add as much lemon juice as you prefer.
Strain into a small bowl and refrigerate 2 hours before using.
Should the finished mayonnaise start separating, stir in a teaspoon of water at a time until it is well bound again.
Correct the seasoning again.
This will keep, refrigerated and covered tightly with plastic wrap, for 3 days.