(this one takes a little more work than the Easy Mayo recipe)


     1   T  Cornstarch
 1 1/2  ts Dry mustard, -- preferably Colmans
     1   ts Sugar
   1/2   ts Salt -- or more to taste
 pinch  Ground red pepper -- (cayenne)
   3/4   C  Buttermilk
    1    Egg, large
    2    T Fresh lemon juice
    1    T Olive oil -- extra virgin

In a medium saucepan, whisk cornstarch, mustard, sugar, salt and red pepper.
Add 1/4 cup of the buttermilk and whisk until you have a smooth paste.
Add egg and the remaining 1/2 cup buttermilk and whisk until smooth.
Set the pan over medium-low heat and cook, whisking, until the mixture comes to a simmer and thickens. Continue to whisk for 15 seconds, then remove the pan from the heat.
Whisk in lemon juice and oil.
Transfer the mayonnaise to a small bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming.
Let cool. (The mayonnaise can be stored in the refrigerator for up to 3 days; whisk briefly before using.)
Yield: about 1 cup