How to Make Boiled Mayonnaise

Use fresh goat's milk or cream to add a rich flavor to this tangy, old-fashioned American variation on mayonnaise. Enjoy the dressing wherever you would mayonnaise: potato salad, egg salad or on sandwiches. Makes about 1 1/2 c.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 tsp. salt
• 1 tbsp. sugars
• 3 eggs yolks
• 1 tbsp. flour
• 1/4 c. melted butter
• 1 c. cream or milk
• 1/2 tsp. paprika
• 1/2 c. cider vinegars
• 1 tsp. ground mustard
• 3 eggs yolks
• 1/4 c. melted butter
• 1 tsp. ground mustard
• 1/2 tsp. paprika
• 1 tsp. salt
• 1 c. cream or milk
• 1 tbsp. flour
• 1/2 c. cider vinegars
• 1 tbsp. sugars

1. Mix flour, sugar, ground mustard and salt.

2. Add butter and mix well.

3. Mix egg yolks, cream or milk, and cider vinegar.

4. Add slowly to butter mixture.

5. Cook slowly in a double boiler - over barely simmering water - until thick. Stir frequently.

6. Add paprika and chill.

Tips & Warnings

• You can make this without a double boiler, but use low heat and stir frequently; you want to cook the eggs into a custardlike state without scrambling them.
• If the dressing is too thick, add cream or milk to thin. Use your own homemade vinegar (see "How to Make Homemade Vinegar").

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[pearlyvictoria]

on 3/21/2009 I had never heard of boiled mayonnaise. This recipe sounds intriguing.