Failproof One Egg Pasteurize Mayonnaise Recipe For Yummy Salad & Sandwiches

One Egg Pasteurize Mayonnaise Recipe | Easy Mayonnaise Recipe
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After you try this recipe you'll never buy mayonnaise from outside any more
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How to Pasteurize one egg and how to make this easy homemade mayonnaise? This is what I will show you in this recipe video. No more need to buy mayo from the shop, which are full 'E' numbers and different types of preservatives designed to only extend the product shelf life rather than providing any health benefits, just save your money and your health with this homemade pasteurize recipe. This is another of our perfect one egg mayonnaise recipe, this time we are making mayonnaise using a pasteurize egg. In this recipe I will show you an easy way to pasteurize egg at home for your delicious homemade pasteurize mayonnaise recipe. You can store this mayonnaise in the fridge for two to three weeks. This mayonnaise is free from any preservatives and you've full control over all the ingredients that goes in making this mayonnaise. We hope you'll give this easy recipe a try, and let us know in the comment section how you use your mayonnaise.
INGREDIENTS:
Egg 1 medium
Salt 1/2 tsp or to taste
Black pepper 1/4 tsp or to taste
Lime or lemon juice 1 tbsp
If no lime or lemon juice available you can also use vinegar
Cooking oil 400 ml
Any neutral flavor oil do for this recipe
In this recipe I'm using rapeseed oil, you can use
Olive oil, vegetable oil, avocado oil or any type of
cooking oil of your choice.
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Music by.
Biscuit (Prod. by Lukrembo)
#rmcoobook #mayonnaise #PasteurizeMayonnaise #Pasteurize #homemade

[@johnhill484]

How long will this kind of mayonnaise keep in the refrigerator?

[@edzmuda6870]

That doesn’t pasteurize the egg! 4 minutes isn’t enough time. Also adding the egg to such a small quantity of water rapidly drops the temperature.

[@The_Fluid_Druid]

Yeah, this is absolutely not enough to pasteurise the egg.

[@BrianBoisvert]

I am going to add my 2 cents to this. Pasteurizing eggs is both temp and time dependant. Higher temp shorter time. Lower temp longer time. I am not sure if 5 minutes is enough at 60c which is basically the temp eggs start to cook at. What I would feel more comfortable with is 130F for 50 minutes with a egg that went in at room temp. Its well below the cooking point of the egg but long enough to kill 99% of bacteria. Canadian and American health authorities say posterizing is not 100% even when done right. So some segments of the population just shouldn't eat these raw egg products even commercially available products. Doing it right should eliminate most risk for most people.

[@sefraprince5481]

Hi @BrianBoisvert what about putting eggs in steam oven at 130F for 50 minutes ? Thanks 🙏

[@RMcookbook]

This homemade pasteurized mayonnaise can be stored in the fridge for two to three weeks, without any fear of salmonella. The important question is how do you plan to use this mayonnaise in your recipes, share with us in the comment section?

[@galina450]

The best video how to make mayonnaise 😊❤

[@RMcookbook]

Thank you!

[@MostermindTech]

This is great, thank you! Question-when you add the egg to the warm water, is the egg room temperature, or is it cold (from the fridge)?

[@RMcookbook]

@Daniel Moster thank you for your comment. You can use both room temperature or an egg right from the fridge. Only thing is when you put the egg straight from the fridge to the warm water you might have wait a bit longer for the egg to reach its pasteurization temperature.

[@MostermindTech]

@@RMcookbook Thank you so much! I really appreciate it :)

[@Mr_India....]

This method only helps in killing bacteria and germs on the egg shell. The inside of the egg can still be contaminated with salmonella

[@thhseeking]

No mustard?

[@RMcookbook]

Good point, I was going to use this mayo for another of my recipe, so mustard was not added this time.

[@rodolfocampa95]

Lie.

[@hotjanuary]

Unsafe. This isn’t pasteurized.

[@gathasofpersia6432]

Terrible Tube.....forget the fancy photography and jazz music. Get to the damn point. Bait click.........................................................................

[@witchplease77]

What's the shelf life?