The Locavore's Kitchen by Marilou K. Suszko

Author:Marilou K. Suszko
Language: eng
Format: epub
ISBN: 9780821443552
Publisher: Ohio University Press

pasteurizing egg yolks for mayonnaise

When a recipe like the one for Homemade Mayonnaise calls for raw egg yolks, pasteurizing them eliminates any risk of foodborne illness and ensures food safety. Pasteurizing partially sterilizes foods at a temperature that destroys harmful microorganisms without major changes in the chemistry. The choice is yours, but the process is simple and can be done with any number of egg yolks. Here’s how:

In a heavy saucepan, stir together the egg yolks and liquid from the recipe. (For the mayonnaise, it would be 2 teaspoons of lemon juice or vinegar.) Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges, or registers 160°F when tested with a reliable instant-read thermometer. Immediately place the saucepan in ice water and stir until the yolk mixture is cooled. Then proceed with the recipe.

Source: American Egg

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