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4 tablespoons water, divided (4 to 5)
In small saucepan, stir together 2 tablespoons of the water, 3 tablespoons of the sugar and the egg yolk.
Cook over medium heat, stirring constantly, until mixture bubbles. Set aside. Allow to cool about
15 minutes.
In small mixing bowl, beat butter at high speed until smooth and creamy. Add 1 cup of the sugar, 2 tablespoons of the remaining water and the cooled yolk mixture. At medium speed, beat until smooth.
Beat in remaining sugar, adding some of the remaining 1 tablespoon water, 1 teaspoon at a time, until of spreading consistency. Beat in vanilla. Beat at high speed until smooth, adding remaining water, if necessary.
Microwave: In small bowl, stir together 2 tablespoons of the water, 3 tablespoons of the sugar and the egg yolk. Cook on full power stirring every 15 seconds, until bubbly, about 45 seconds to 1 minute. Set aside. Allow to cool about 15 minutes. Continue as above.
Poster's Notes: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.
From the California Egg Commission for cooked egg mayonnaise and some other sauces, etc. that used to use raw eggs but have been rewritten to make them safer.
Posted by Nancy Berry
1 pound confectioners' sugar, divided
1 large fresh egg yolk
1/4 cup butter or margarine, softened
1 teaspoon vanilla
Nutritional Info Per Serving:
N/A