A mayonnaise for salad and protein dishes, not for starch.
Note that the egg is not fully cooked. Keep refrigerated.
Use within a couple of days.
2 teaspoon sugar
1 teaspoon freshly ground mustard seed or mustard powder
2 tablespoon vinegar
2 tablespoon water
salt to taste
- Whisk the ingredients together and then stir continuously in a double boiler over heat until the mayonnaise has thickened. It should not be boiled.