- 1). Place the raw egg yolks in a saucepan with approximately 2 tbsp. of liquid from the recipe. Stir the mixture constantly with a wire whisk until it heats to 160 degrees F. Cooked eggs kill bacteria and reduce the incidence of food poisoning during storage.
- 2). Immerse the pan halfway in ice water and continue stirring until the mixture cools to 40 degrees F. Use it in the recipe as you would use raw eggs.
- 3). Transfer the mayonnaise to the desired storage container.
- 4). Refrigerate the mayonnaise to a temperature of 40 degrees F or less as soon as it is prepared. Keep the mayonnaise and products made with the mayonnaise at 40 degrees F or less.
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