Safe mayo (was: Re: yogurt)

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Here's a link to a site with a mayo recipe in which the egg yolks are

pasteurized first:

http://is.gd/eTyU4

It's basically the double boiler method done using a thermometer.

> >

> > I used to make my mayonnaise but have ceased to do so because my

> > kid ended up with salmonella. Do you have a way of making it

> > without that danger? I miss having it fresh.

>

> I think I read once that mayo can be made with hard boiled egg yolks. My guess

is that it would be best done in a food processor, with the egg yolks being

thoroughly blended with the lemon juice and/or vinegar before adding the oil.

>

> You could also try whisking the egg yolks in a double boiler until they are

thick but not solid... might be enough heat to kill any nasties, but then, maybe

not.

>

> A sure fire way would be to put the eggs into a 131 degree water bath for an

hour or a 140 degree water bath for half an hour. At those temperatures, the

eggs will be minimally cooked. This would be best and most safely done using an

electronically controlled sous vide system.

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