Mayonnaise is a beloved condiment enjoyed by millions of people around the world. However, it is important to note that store-bought mayonnaise may contain raw eggs, which can pose a risk of salmonella contamination. To ensure the safety of your homemade mayonnaise, it is recommended to pasteurize it. In this step-by-step guide, we will explain how you can easily pasteurize mayonnaise in the comfort of your own kitchen.

What is pasteurization?

Pasteurization is the process of heating a substance to a specific temperature for a certain amount of time in order to kill potential harmful bacteria, such as salmonella. This technique is commonly used for dairy products and now can be applied to homemade mayonnaise as well.

What you will need:

  • Eggs
  • Vegetable oil
  • Vinegar or lemon juice
  • Water
  • Thermometer
  • Saucepan
  • Bowl of ice water

Step 1: Prepare the ingredients

Ensure that you have all the necessary ingredients available, including fresh eggs, vegetable oil, vinegar or lemon juice, and water.

Step 2: Mix the ingredients

In a bowl, combine the eggs, vinegar or lemon juice, and a pinch of salt. Whisk the mixture until it becomes frothy. Gradually add the vegetable oil while continuing to whisk until it reaches a thick and creamy consistency.

Step 3: Heat the mixture

Pour the mixture into a saucepan and place it over low heat. Use a thermometer to monitor the temperature. Heat the mixture to 140°F (60°C), stirring constantly to prevent it from curdling.

Step 4: Hold the temperature

Once the mixture reaches the desired temperature, hold it at 140°F (60°C) for three minutes. This will ensure that any potential bacteria are effectively killed.

Step 5: Cool the mayonnaise

Remove the saucepan from the heat and place it in a bowl of ice water. Stir the mayonnaise occasionally to cool it down quickly and prevent the egg proteins from overcooking.

Step 6: Store and use

Once the mayonnaise has cooled to room temperature, transfer it to a clean, airtight jar or container. It can be stored in the refrigerator for up to two weeks. Enjoy your homemade, safe, and delicious mayonnaise!

By following these simple steps, you can enjoy homemade mayonnaise with reduced risks of bacterial contamination. Pasteurizing your mayonnaise ensures safety without compromising its taste and texture. Give it a try and elevate your culinary creations to a new level!

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