How To Make Homemade Mayo From Pasteurized Eggs

egg yolks

🥗Healthier: aquafaba

💰Cheaper: egg whites

Aquafaba is a vegan alternative that whips well.

oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with good fats.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a unique flavor.

mustard

🥗Healthier: Dijon mustard

💰Cheaper: yellow mustard

Dijon adds depth while yellow is more common.

Fill a pot with water and place eggs inside with a thermometer.

Heat the water to 135°F, ensuring the thermometer does not touch the bottom or sides of the pot.

Once the temperature reaches 135°F, set a timer for 4 minutes to pasteurize the eggs.

After 4 minutes, transfer the eggs directly into an ice bath for 5 to 6 minutes to cool.

Crack open one egg and place it into a container for the immersion blender.

Add 1 tablespoon of Dijon mustard, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of salt, and 1 cup of neutral oil to the container.

Optionally, add 1 teaspoon of lemon juice to the mixture.

Use an immersion blender starting at the bottom of the container and slowly move it up to blend everything together until emulsified.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens