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Amazing Mayonnaise recipe

Nutrition Bonus: This mayonnaise does not contain raw egg yolks like the classic homemade mayonnaise.

1 tablespoons cornstarch
1 1/2 teaspoons dry mustard, preferably Colman's
1 teaspoon granulated sugar
1/2 tsp salt, or more to taste
3/4 cup buttermilk
Pinch of cayenne
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil

In a medium saucepan, whisk cornstarch, mustard, sugar, salt and cayenne. Add 1/4 cup of the buttermilk and whisk to a smooth paste. Whisk in egg and the remaining 1/2 cup buttermilk 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.)

Makes about 1 cup.

Serving size: 1 tablespoon

Points: .5

Per serving: 20 calories, 1 g protein, 1 g fat, 0.2 mg saturated fat, 90 mg sodium, 14 mg cholesterol, 0 g dietary fiber, 1 g carbohydrate