Tips and Variations

Since this is a cream already rich in salt, and preservatives if the mayonnaise you use is industrial, you can keep it in the fridge for a few days.

If you want to also make Homemade Pasteurized Mayonnaise, just follow my recipe.

I rigorously pasteurize the eggs every time I need to use them raw for my recipes: mayonnaise, tiramisu, mascarpone cream…

This way, I eat everything safely and with taste, without worrying about salmonella.

Alternatively, when I don’t have time, I use industrial, already pasteurized foods.

Alternatively, when I don’t have time, I use industrial, already pasteurized foods.

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