In a medium saucepan, whisk cornstarch, mustard, sugar, salt and red pepper. 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. Set the pan over mediumlow 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. 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. (The mayonnaise can be stored in the refrigerator for up to 3 days; whisk briefly before using.) Yield: about 1 cup Recipe By :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291 Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 21:38:25 -0400 From: Rowaan
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 59 (27%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 218.8mg||67 %|
|Sodium 263.8mg||9 %|
|Potassium 401.6mg||11 %|
|Total Carbohydrate 29.3g||9 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 29.1g|
|Protein 12.6g||18 %|
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Calories per serving: 220
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