Cornstakch-paste Binding for Mayonnaise Dressing
Ingredients
Directions
Make the paste
Mix 2 tablespoons of cornstarch smoothly with 1 cup of vinegar in an enamel saucepan.
Add ½ cup of boiling water and simmer gently for five minutes.
Thicken the mayonnaise
Cool slightly and beat the desired quantity into the mayonnaise to thicken and lighten its color.
Chill the mixture before using.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornstarch
- Swells and thickens the liquid when heated, giving the paste body that thickens the mayonnaise.
The step that matters
Mix the cornstarch smoothly before heating. Starch granules thicken when heated, but if they hit hot liquid while still clumped, their outer layer gels first and traps dry starch inside, leaving lumps.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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