Pasteurized Mayonnaise Recipe: Safe and Creamy Homemade Mayo

Learn how to make perfect, creamy, and safe homemade pasteurized mayonnaise. This straightforward recipe guides you through the process of pasteurizing egg yolks using warm oil, giving you a rich, traditional Italian-style condiment that is completely safe to enjoy and stores beautifully.

Info:

  • Difficulty: Medium
  • Total time: 30 min.
  • Servings: 300 grams (approx. 10.5 oz) people

Ingredients:

  • Egg yolks (at room temperature): 2
  • Lemon juice: 1 tbsp
  • Sunflower seed oil: 150 g / 5.3 oz (approx. 2/3 cup)
  • Extra virgin olive oil: 100 g / 3.5 oz (approx. 1/2 cup)
  • White wine vinegar: 1 and a half tsp
  • Fine salt: 3 g / 1/2 tsp

Step-by-Step Instructions

  1. Heat the extra virgin olive oil in a small saucepan until it reaches 120°C (250°F) over low heat.
  2. Ensure your egg yolks are at room temperature, then place them into a tall, deep mixing bowl and add a few drops of the lemon juice.
  3. Begin whipping the yolks with an electric mixer at medium speed.
  4. Slowly pour in the hot extra virgin olive oil, just a few drops at a time, waiting until it is fully incorporated before adding more. This process pasteurizes the eggs safely.
  5. As the mayonnaise begins to thicken, gradually blend in the remaining lemon juice.
  6. Continue adding the sunflower seed oil in a slow, steady stream until the mixture becomes completely smooth, thick, and creamy.
  7. Finish by adding the fine salt and white wine vinegar, then mix for a few more seconds.
  8. Transfer your homemade mayonnaise to a clean bowl to serve immediately, or store it in the refrigerator.

... and now, let's enjoy!

Tips:

To achieve a flawless emulsion, it is crucial that all ingredients start at room temperature and that the oil is added very slowly, in a thin, continuous stream. This specific pasteurized version guarantees excellent food safety and gives the sauce a slightly longer shelf life when stored in an airtight container in the fridge.

Additional Info:

Mayonnaise is one of the most famous sauces in the world. While its origins are disputed between France and Spain—with the most popular story tracing it back to the city of Mahón on the island of Menorca—pasteurized mayonnaise was created out of the modern need for ultimate food safety, protecting against raw egg risks.

Substitutions & Variations

Beyond this classic version, mayonnaise can be easily customized. Try flavoring it with mustard, garlic (for a quick aioli), fresh herbs, chili flakes, curry powder, truffle oil, paprika, or citrus zest. You can also make it richer by using only extra virgin olive oil, lighter by mixing in yogurt, or entirely egg-free for a vegan alternative.

Serving Suggestions

This mayonnaise is the perfect companion for french fries, burgers, sandwiches, roasted meats, boiled or grilled fish, and fresh vegetables. It also serves as the ideal traditional base for creating other classic Italian condiments, such as tuna sauce (salsa tonnata), pink sauce, tartar sauce, or cocktail sauce.

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