Safety First! Cooked Mayonnaise
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.
- 2 egg yolks
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 teaspoon sugar
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- dash cayenne
- 1 cup vegetable oil
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.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
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