Helen RandellMayonaise
February 17th 2009 22:37
I remember, back in the day, eating chicken, lettuce and mayo sandwiches at their kitchen table with half a pear for dessert. Then as we grew up, the toastie maker came out and we would have toasted chicken and cheese sandwiches - and that was the end of the mayonaise. This is quite easy to make, but be sure to remove the pot from the heat as soon as the mixture boils, otherwise it will curdle.
Mayonaise
60g butter
1 cup sugar
4 eggs
1 cup milk
1 cup vinegar mixed with 1 teaspoon mustard and a pinch of salt
Melt butter over low heat, add sugar and stir in.
Remove from heat. Stir in eggs one at a time.
Return to low heat, gradually add vinegar and mustard. When nearly boiling, stir in milk gradually. Continue to stir until mixture just boils and then quickly remove from heat.
*** Do not do as I did and try to pour the hot mixture into a ramekin where it would quickly cool, and accidentally pour a ladel full of the hot mayonaise all over your thumb and palm - it burns
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