Here is a recipe from the recently (and sadly) defunct magazine, "Eating Well." In addition to eliminating the problem with raw eggs, this recipe reduces the amount of fat from the usual 10 grams per tablespoon to one gram of fat per tablespoon. Calories are cut from 90 to 20 per tablespoon.
1 tablespoon cornstarch
1 1/2 teaspoons dry mustard, preferably Colman's
1 teaspoon granulated sugar
1/2 teaspoon salt or more to taste
3/4 cup buttermilk
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 until you have a smooth paste. Add the 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 the 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. Can be stored in the refrigerator for up to 3 days; whisk briefly before using.
Makes 1 cup.
Posted by CookinMom at Recipe Goldmine May 19, 2001.