Old Edith's Hot Mayonnaise Sauce
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
- 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.
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