Old Edith's Hot Mayonnaise Sauce

  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, June 2001


  • 4 large egg yolks
  • 2 tablespoons apple-cider vinegar
  • 1 teaspoon sugar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons olive oil
  • 1/2 cup milk
  • 1 tablespoon cornstarch
  • Coarse salt and freshly ground pepper


  1. Mix all ingredients in a medium heatproof bowl. Set it over a pot of simmering water. Cook, stirring constantly, until the sauce thickens slightly, 5 to 7 minutes. A finger drawn across the back of the spoon should leave a trail. Do not overcook the sauce since it will curdle. Taste and adjust the seasoning. Sauce can be kept warm over a pan of hot water, but should be used as soon as possible.


Be the first to comment!