But, if you want to try:

First note, this recipe comes with its own airbag. The vinegar and lemon juice added at the beginning creates a very acidic (low PH environment) which will kill most if not all of the germs on contact. Leave it on the counter for 1 hour before consuming, this temp and the acid will sterilize the mixture.

If you want to heat pasteurize the egg at home beforehand to be doubly sure, you can bring the egg to 161 degrees F in a pot of hot water for 2 minutes. Heat the water a bit higher, then put the egg in, watch the temp, keep it at or just above 161. I leave the egg in for 2-3 minutes above 161 once I’ve stabilized the temperature, but watch it, it’s easy to hard boil the egg, esp. on an electric range. You need the extra time so the heat reaches the inside of the yolk, which is the part you care about. When you crack it open, the white will be somewhat coagulated, a good sign. Make sure the yolk feels warm when you separate it (if not, you maybe didn’t keep it in long enough).

Michelle

I have never made mayo for one simple reason: it doesn’t keep for long and I’m not sure what I’d do with a cup of mayonnaise in 3 days. Any suggestions.