Creamy mayonnaise

Mayonnaise is traditionally made with raw eggs but due to salmonella risk in overcrowded battery chickens, Australian regulators now recommend cooking eggs for safety. This delicious recipe should keep for up to a week in the fridge.

2 tbsp sugar
2 tsp butter
½ tsp salt
2 tbsp cornflour
½ cup milk
1 egg, beaten
½ tsp citric acid

Place sugar, butter and salt in saucepan, melt over low heat. Remove from heat and stir in cornflour dissolved in a little milk. Return to heat and gradually add egg that has been beaten into the rest of the milk, stirring all the time. Add citric acid and continue stirring until the mixture thickens – thanks to Anne

The Failsafe Cookbook

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