Can I use pasteurized eggs or pasteurized liquid egg products to make mayonnaise safely?

Question

Can you use pasteurized eggs or liquid egg products to make mayonnaise? Find out if these are a safe alternative to using fresh, raw eggs.

Answer 1

Yes, you can safely use pasteurized eggs or pasteurized liquid egg products to make mayonnaise. Pasteurization eliminates the risk of Salmonella, making it a safe option for homemade mayonnaise.

Detailed Explanation:

Traditional mayonnaise recipes call for raw eggs, which can pose a risk of Salmonella contamination. Salmonella is a bacteria that can cause food poisoning. Pasteurization is a process that heats eggs to a specific temperature for a specific amount of time to kill harmful bacteria like Salmonella, without cooking the egg.

Using pasteurized eggs or pasteurized liquid egg products eliminates this risk, making your homemade mayonnaise safe to consume. Look for pasteurized eggs in the refrigerated section of your grocery store. Pasteurized liquid egg products are also readily available and are a convenient option. When using pasteurized liquid egg products, follow the package instructions for equivalent egg measurements.

When making mayonnaise, ensure all other ingredients are fresh and properly stored. Keep the mayonnaise refrigerated at all times and consume it within a week for optimal safety and quality.

Pro Tip:

For the best flavor, let your pasteurized eggs or liquid egg product come to room temperature before making mayonnaise. This helps the emulsion form more easily and results in a smoother, creamier texture.