If you prefer to avoid the risk associated with raw eggs, you can pasteurize the yolk by whisking it with the acid over a double boiler until it thickens slightly. Consume the mayonnaise within three to four days, and always keep it refrigerated in an airtight container.
Aromatic Olive Oil Mayo Recipe with Silky, Stable Emulsion
Alternatively, use a pasteurized egg product or a shelf-stable powdered egg yolk, which offers the same creamy results with an extended shelf life. As the mixture thickens and doubles in volume, you can increase the stream slightly.
Once you master the basic technique, you can tailor the condiment to suit any cuisine or palate. The acid not only brightens the flavor but also helps stabilize the emulsion.
Aromatic Olive Oil Mayo Recipe with Silky Texture
A touch of Dijon mustard not only deepens the flavor but also contributes additional emulsifying power, resulting in a slightly tangier and more robust sauce. Begin by whisking a large egg yolk with a pinch of salt and a splash of lemon juice or vinegar in a clean, heatproof bowl.
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