Safe mayonnaise
Mayonnaise
<br />This recipe comes from renown food-safety expert O. Peter Snyder who, in turn, gives credit to Bocuse and Metz. <br /> <br />Eggs carry a low-but-not-zero risk of foodborne illness. Egg sauces (e.g. mayonnaise, Hollandaise, Caesar dressing), being high-moisture and low-acid, increase the risk substantially. Most cooks know when eggs are heated to 150F their proteins coagulate and that emulsified sauces will break when heated. Based on this knowledge, they believe pasteurization and thus safety is not possible. Chefs often exacerbate the situation by holding sauces intended to be served warm smack in the middle of "The Danger Zone". Dangerous! And completely unnecessary. <br /> <br />By diluting the eggs with water and adding a controlled amount of acid, the temperature at which their proteins would coagulate is significantly raised. Further, the acid content acts to prevent subsequent microbial growth. Caution: Safety depends upon an accurate acid balance and accurate temperature measurement. You may adjust the flavoring components (sugar, mustard, etc.) but the egg-acid mixture is critical. <br /> <br />
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