Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Use pasteurized egg yolks.
In mayonnaise, the eggs remain raw, so harmful microorganisms are not killed by heat.
As pasteurized yolks are sold frozen, thaw them under refrigeration and then bring the refrigerated yolks to room temperature quickly.
To avoid bacterial growth, yolks should spend as little time as possible at room temperature.
Sanitize all tools and containers.
Even if made from pasteurized yolks, mayonnaise is still a good breeding ground for bacteria that, in high concentration, may contaminate it during production and storage.
Keep mayonnaise refrigerated until it is needed.
Limit to 1 hour or less the amount of time house-made mayonnaise remains in the temperature danger zone (41°–135°F/5°–57°C/in Canada: 40°F–140°F/4°C–69°C).
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement