Cooked Mayonnaise (Salad Dressing)

This is an old family recipe. We live on the east coast of Canada and this mayonnaise is used in dishes such as lobster salad sandwiches, lobster rolls, potato salad, egg salads and anything else that you would use mayonnaise or salad dressing in. I like it because it is cooked and keeps for quite a while when refrigerated. My grandmothers used to make it for Lobster Suppers that their church used to host.

• Ready In: 14 mins
• Serves: 20
• Yields: 2 1/2 cups

Ingredients

• 2  large  beaten eggs
• 2  tablespoons all-purpose flour
• 1  tablespoon dry mustard
• 1  cup milk (I use skim, but 3% is better)
• 5  tablespoons sugar
• 1  teaspoon salt
• 1⁄2 cup vinegar
• 1⁄2 cup hot water
• 1  tablespoon butter (optional) or 1  tablespoon margarine (optional)

Directions

1. In a microwave safe bowl beat the 2 eggs.
2. Beat in the flour and dry mustard.
3. Stir in the milk, sugar and salt. I use skim milk as I watch fat, but you can use whole milk which makes it a bit richer.
4. In a measuring cup mix together the vinegar and hot water, and add while stirring to the milk mixture in the microwave safe bowl.
5. To stir this mixture I usually use a wire whisk.
6. Microwave at full power for 9 minutes, stirring half way through the cooking time.
7. After the cooking time, add the butter if desired.