Use the print button 
on your browser
to print this recipe.

Cooked Mayonnaise from Debbie Cusick

2 egg yolks
2 tbsp. lemon juice
2 tbsp. water
1 tsp. dry mustard
Dash pepper
1 cup very light olive oil

In small saucepan, stir together egg yolks, lemon juice, water, mustard, and pepper until thoroughly blended. Cook over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let stand 4 minutes. Pour into blender container. Cover and blend at high speed. While blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary. Cover and chill if not using immediately.