Homemade pasteurized egg mayonnaise – a detailed recipe cooking. 
Photo of the dish:Tina Rupp Time: 25 min. Difficulty: medium Quantity: 1 tbsp. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 yolk of a large pasteurized egg
- 1 tbsp. l white wine vinegar
- Coarse salt
- 1/2 tbsp. vegetable oil
- 1/2 tbsp. olive oil
Recipes with similar ingredients: pasteurized eggs, wine vinegar, mayonnaise
Recipe preparation:
- Mix in a heat resistant bowl (glass or ceramic) egg yolk with vinegar and 1 tbsp. l water. Fill the big bowl water with ice. Pour 5 cm of water into the pan and bring to boiling.
- Place the bowl with the yolk mixture on the pan (not allowing bowl touch boiling water). Heat, slowly whisking, until until the thermometer immersed in the yolk mixture shows temperature 65 ° C, approximately 4 to 5 minutes.
- Place the yolk bowl in ice water, and cool by stirring until the mixture is slightly warm.
- Put the bowl with the yolk mixture on a damp towel. Add 1/4 tsp. salt. Mix both in a suitable container. oils. Constantly whisking the yolk mixture, pour in a thin oil trickle (if the mayonnaise began to delaminate, stop adding oil) and continue to whisk until the mixture thickens and will not become homogeneous. If the mayonnaise is too thick, dilute 1 – 2 tsp. water. Add salt to taste and cool. Store mayonnaise in a refrigerator in a tightly closed container for 4 days. Cooked homemade mayonnaise does not contain bacteria, so how the pasteurized egg was used, and when cooking the yolk mixture was heated.
