Due to the high incidence of salmonella poisoning contracted from eating raw eggs, the American Egg board came up with this recipe for making mayonnaise using cooked egg yolks.
In a small saucepan, stir together the egg yolks, lemon juice, water, sugar, mustard, salt and cayenne with a wooden spoon until blended. Place over very low heat and stir constantly until it bubbles in one or two spots. Remove from the heat and let stand 4 minutes. Pour into a blender and blend, slowly adding the oil in a thin, constant stream. Scrape down the sides as needed. When the mixture in thick and smooth, chill until ready to use.
Copyright © 1998 The American Egg Board
This page originally published as a Global Gourmet Today column in 1998.
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This page modified January 2007
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