Mayonnaise is safe to eat when prepared and preserved correctly.
Homemade mayonnaise is safe to consume if it is made with cooked eggs and preserved during use in the refrigerator. Ensure homemade mayonnaise is healthy and wholesome by following proper food safety procedures during preparation. Salmonella bacteria occurs when the egg is contaminated on the outside of the shell and is transferred to the food when the egg is broken. Also, the bacteria is sometimes present inside the shell. Heat destroys salmonella bacteria.
Instructions
1. Place the raw egg yolks in a saucepan with approximately 2 tbsp. of liquid from the recipe. Stir the mixture constantly with a wire whisk until it heats to 160 degrees F. Cooked eggs kill bacteria and reduce the incidence of food poisoning during storage.
2. Immerse the pan halfway in ice water and continue stirring until the mixture cools to 40 degrees F. Use it in the recipe as you would use raw eggs.
3. Transfer the mayonnaise to the desired storage container.
4. Refrigerate the mayonnaise to a temperature of 40 degrees F or less as soon as it is prepared. Keep the mayonnaise and products made with the mayonnaise at 40 degrees F or less.
Tags: degrees less, made with