I know that there will probably be those out there that will say that this is not a mayonnaise! But it is what my mother and godmother called it, so it is what I will call it too. It’s delicious, quickly made from pantry staples, and so very versatile.
Boiled Mayonnaise
I found this recipe in my mum's recipe book. I think the recipe was one that was given to her by my godmother, Joan Bibby, as mum always wrote the name of the person who shared the recipe, next to the recipe.
Category:
Basics, Salad Dressing, Sauces
Style:
Australian
Keyword:
Dressing, Mayonnaise, Salad Dressing
Ingredients
- 2 tbsp white sugar
- 1 tsp cornflour
- 2 tsp mustard powder
- 1/2 tsp sea salt
- 1 egg
- 1/4 cup vinegar
- 1/4 cup water
Instructions
-
Combine sugar, cornflour, mustard powder and salt together in a small saucepan.
-
Add egg, vinegar and water and whisk to combine.
-
Over a medium heat, bring the mixture to a gentle boil, stirring continuously.
-
Once the dressing has boiled and thickened slightly, remove from the heat and set aside to cool.
-
When cool, pour into a container and refrigerate until ready to use.
Notes
Will keep for up to one week when refrigerated.
My godmother’s recipe written in my mother’s hand.
Boiled Mayonnaise
Bacon, Egg and Iceberg Lettuce Salad
Try it on my Bacon, Egg and Iceberg Lettuce Salad.
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
