Making homemade mayonnaise has its risks if not prepared correctly. Traditional homemade mayonnaise contains raw egg yolks, which are usually from eggs, which have not been pasteurized.
So foods, that contain homemade mayonnaise should be consumed immediately or kept in a cool place. The safest way is to make a small amount of mayonnaise, so that there isn't any leftover.
Homemade mayonnaise will only last up to 4 days when properly refrigerated.
Often during its preparation, if oil with a low temperature (less than twelve degrees) is used, it lumps up and cannot be thickened.
It can be fixed quickly and reliably by adding a new yolk in a separate container, which is well beaten and instead of the oil, a spoonful of the lumped up mayonnaise is added.
After this procedure, the oil specified in its recipe is added to the mayonnaise.
The good thing is that you can make homemade mayonnaise quickly and easily. If you are worried about using raw egg yolks, the ideal solution is to buy irradiated eggs, which are now available in most shops.
Irradiated eggs carry no risk of salmonella contamination and are completely safe to use raw.
If you can't find irradiated eggs and don't want to risk using raw eggs, you can make the recipe for boiled mayonnaise.
For it, the egg yolks are heated just to the point where all the bacteria will be killed, but not enough to harden the yolks.
With the prepared homemade mayonnaise, you can make a delicious mayonnaise spread or mayonnaise salad.
