Homemade mayonnaise made from pasteurized eggs

Votes: 2

How to Make Homemade Pasteurized Egg Mayonnaise

Photo of the dish: Tina Rupp

Time: 25 min.
Complexity: average
Quantity: 1 tbsp.

Homemade mayonnaise from pasteurized eggs - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 yolk of a large egg, category SV
1 tbsp white wine vinegar
Coarse salt
1/2 cup vegetable oil
1/2 cup olive oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Homemade mayonnaise made from pasteurized eggs

In a heat-proof bowl (glass or ceramic), combine the egg yolk, vinegar, and 1 tablespoon of water. Fill a large bowl with ice water. Pour 2 inches of water into the saucepan and bring to a boil.

Place the bowl with the yolk mixture over the saucepan (do not allow the bowl to touch the simmering water). Heat, whisking slowly, until a thermometer inserted into the yolk mixture registers 145°F (65°C), about 4 to 5 minutes.

Place the bowl with the yolk mixture in ice water and cool, stirring, until the mixture becomes slightly warm.

Place the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon of salt. Combine both oils in a suitable-sized bowl. Whisking constantly, pour in the oil in a thin stream (if the mayonnaise begins to separate, stop adding oil) and continue whisking until the mixture thickens and becomes smooth. If the mayonnaise is too thick, thin it with 1-2 teaspoons of water.

Add salt to taste and refrigerate. Store the mayonnaise in an airtight container in the refrigerator for up to 4 days.

Homemade mayonnaise does not contain bacteria because the yolk mixture was heated during preparation.