Homemade mayonnaise made with pasteurized eggs, firm and thick. Have you run out of mayonnaise and don’t have time to go out and buy some? Or do you have fresh eggs and want to make it at home for your little ones? Don’t worry, because you can make homemade mayonnaise easily with an immersion blender or an electric mixer, and it will be as delicious as my light mayonnaise with hard-boiled eggs and yogurt. If you don’t like raw eggs and want to know how to pasteurize eggs for mayonnaise and are unsure what to do, follow me: with this technique you’ll get perfect pasteurized mayonnaise, as good as the store-bought kind, if not better! To be honest, I rarely make homemade mayonnaise because buying it is often simpler and a bit cheaper, but when I need it and don’t have any in the fridge, or when I have fresh eggs, I make it gladly. So if you want to make homemade mayonnaise with fresh eggs or simply need it, follow me in the kitchen and I’ll tell you how to make it. First, I just ask one precaution: after touching the eggs, wash your hands thoroughly to reduce any risk of contamination. Now let’s go to the kitchen to discover how to make our pasteurized mayonnaise with an immersion blender. Before we start, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Also see:
–Potato boats with tuna and mayonnaise;
–Sandwich rolls with tuna, mayonnaise and lettuce;
–Tuna-style potato salad with hard-boiled eggs and mayonnaise.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 14 oz
- Cuisine: Italian
Ingredients for homemade pasteurized mayonnaise
- 1 egg (medium)
- 1 lemon (juice only)
- 1 teaspoon white wine vinegar
- 1 teaspoon mustard (optional)
- 1 teaspoon sugar (level)
- 1 pinch salt
- 13 tbsp sunflower seed oil (about 3/4 cup + 1 tbsp (≈6.6 fl oz))
Tools
- Immersion blender
- Blender jar
- Thermometer
How to make mayonnaise with pasteurized eggs
Heat the oil and bring it to 248°F. Put the egg (then wash your hands), the salt and the sugar into the blender jar. Give a quick pulse with the immersion blender and mix everything. It would be very helpful to have someone hold the jar steady while you slowly, in a steady stream, let tiny amounts of oil fall onto the egg mixed with the seasonings, while the blender keeps running. It’s not complicated but it is delicate: oil should not pool at the bottom of the jar and you must make sure it is incorporated. To do this, try to keep your hand steady and do not lift the blender until all the oil has been absorbed; only then make gentle up-and-down movements.
Once the mayonnaise has emulsified, add the lemon juice and vinegar and fold them in using gentle up-and-down movements. Given the high starting temperature of the oil, the mayonnaise may be a little soft at the end; refrigerate it for a few hours and it will firm up.
The mayonnaise is ready to use. Store any leftovers in the fridge in an airtight container and consume within 1 week.
Notes
NOTE: IF THE MAYONNAISE BREAKS.
If the mayonnaise breaks, you will need to start the process again. Pour a generous tablespoon of plain yogurt into the jar, start whipping while adding the rest of the oil in a thin stream; once finished, take the broken mayonnaise and let it fall in a thin stream as well. The resulting mixture will be looser but you can still use it.
