This is a pretty good mayo recipe from Alton Brown. I like the lemon flavor added to it
1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
In a glass bowl
, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you?ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week. *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning.... Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell?
Here is a hot custard recipe that is good over warmed pound cake. We have been eating this for years. It is a family favorite. This can be reheated.
1/2 cup sugar
2 T. flour
1 1/2 cups milk
3/4 t. vanilla
Scald milk and let cool to warm.
Combine sugar, flour, salt and beaten egg.
Very gradually add to warm milk and heat over double boiler.
Continue cooking until thick, stirring constantly. (spoon inserted in custard should come our well coated)
After cooking, add vanilla and butter