Homemade Mayo Using Home Pasteurized Eggs Recipes

EASY HOMEMADE WHOLE EGG MAYONNAISE

Steps:

• Measure all ingredients into a tall mixing cup.
• Insert the blender and process on high speed until mayonnaise forms, usually in half a minute. Move the blender up and down and in a circular motion to be sure that everything is fully mixed.
• Taste; if desired, adjust salt or lemon juice. If you feel the mayo is too thick, thin it by blending in very hot water one teaspoon at a time. If it's a bit thin, blend in a little more oil, a tablespoon or two at a time.
• Measure out the eggs, vinegar, mustard, salt, and white pepper into the bowl of a food processor. Blend on slow speed until well combined.
• Increase the speed to high and add the vegetable oil in a slow, continuous trickle through the feeder tube until the mayonnaise thickens. How much oil this takes depends on how large the eggs were.
• Taste the mayonnaise; adjust the seasoning and lemon juice or vinegar to taste. Briefly blend again to incorporate any additions.
• If you feel the mayonnaise is too thick, simply add hot water one teaspoon at a time with the motor running until the mayonnaise has the desired consistency.

EGG WHITE MAYONNAISE

Steps:

• Blend the egg white, salt, sugar, mustard powder, and lemon juice in a blender until combined; slowly stream the vegetable oil into the mixture while blending, about 1/4 cup at a time, until thick. Refrigerate in an air-tight container until using.

HOMEMADE MAYO USING HOME PASTEURIZED EGGS

Steps:

• First off, set your eggs out until they become room temperature, about 2-3 hours, then in a pot use enought water to completely cover your eggs. Using a candy thermometer, bring your water to 160-165 degrees farenheit, place your eggs in the water for 3 minutes, then remove and allow to cool back to room temperature (all the other eggs you just pasteurized you can put in the frg), once your eggs are room temperature, continue on to make your homemade Mayonnaise.
• Using a mixer,beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl on medium setting, until very thick and pale yellow.
• Add about 1/4 cup oil, drop by drop, beating vigorously .as you add the oil
• Beat in 1 teaspoon each lemon juice and hot water.
• Add another 1/4 cup oil, a few drops at a time, beating vigorously
• Beat in another teaspoon each lemon juice and water.
• Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water.
• slowly beat in remaining oil.
• ***Note*** If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week if you did not pasteurize your eggs, 4-6 weeks if using pasteurized eggs.
• *** Note***, DO NOT try to rush it or you will come out with a runny mess. The egg yolks allow the oil and vinager/lemon juice (whichever you use) to emulsify, so it MUST be done slowly! DROP BY DROP!

HOMEMADE PASTEURIZED EGGS

Steps:

• To pasteurize your own eggs, stir together eggs and either 1/4 cup water in a saucepan.(milk can be used for more flavor).
• Cook over low heat, stirring constantly until the mixture reaches 160°F.
• These eggs can be safely used in recipes and require no further cooking.
• www.foodsafety.wsu.edu.
• Note: You must be very cautious anytime you handle raw foods. Make sure all equipment is sanitary and product is cooked to specified temperature.