Blender recipe-Homemade Mayonnaise Using Blender

Makes 1-1/2 cups

How to pasteurize an egg

Making your mayonnaise as safe as possible is an easy process to do. Here is the technique for pasteurizing an egg and you can use this technique for any mayonnaise recipe.

1. Separate your yolks from your egg whites. Save the egg whites for later or you can make yourself a nice egg white omelet.

2. Gently place the egg yolks in a bowl or double boiler filled with cold water. Be real gentle because you don't want to break the yolks.

3. Place water in a pot and place the bowl atop the pot, make sure it fits snugly. Bring the water to a gentle simmer, gently heating the water in the egg bowl.

4. Insert a food thermometer paying close attention to the desired temperature. Pasteurization temperature is between 125.6 and 136.4 degrees Fahrenheit (52 and 58 degrees Celsius) - any higher temperature will cook the eggs.

5. Once the temperature reaches 131 degrees Fahrenheit (55 degrees Celsius), turn off the heat, let the bowl continue to sit on the hot water pot. Wait 5 minutes with the egg temperature at 131 degrees Fahrenheit (55 degrees Celsius), now your eggs are pasteurized and bacteria free.

6. Add a bit of cold water to the bowl (this makes it easier to handle) then, using a strainer, drain off all the egg water keeping the yolks in the bowl. Place egg yolks in a wide mouth jar and begin making your homemade mayonnaise.

Using a Blender -immersion blender

Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons of lemon juice or white vinegar in the blender jar and blend for 15 seconds on low speed. (if using an immersion blender place in a wide mouth jar) Now, with the motor running, slowly, in a fine stream add ½ a cup of olive oil, beating constantly, then add in the remaining lemon juice or white vinegar and water. If the mayonnaise is to thick, thin it out with an some additional hot water. Cover and refrigerate until needed, the mayonnaise will last up to 1 week.

Now a lot of people are afraid to use raw eggs for safety eggs issues, no one wants to eat an egg contaminated with salmonella and I don't blame them. However, the American Egg Board - www.aeb.org says The risk of getting a foodborne illness from eggs is very low. However, the nutrients that make eggs a high-quality food for humans are also a good growth medium for bacteria. In addition to food, bacteria also need moisture, a favorable temperature and time in order to multiply and increase the risk of illness. In the rare event that an egg contains bacteria, you can reduce the risk by proper chilling and eliminate it by proper cooking. When you handle eggs with care, they pose no greater food-safety risk than any other perishable food.

The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small - 0.005% (five one-thousandths of one percent). At this rate, if you're an average consumer, you might encounter a contaminated egg once every 84 years.

Buying Blender Tips:

When buying eggs, check the "use by date", make sure that the eggs are not cracked or broken. Use Extra Virgin Olive Oil (EVOO is what Rachel Ray calls it). Make sure you check the "use by date" on all products but the shelf life can usually extend beyond that. Store your olive oil or canola oil in a cool dark place.

Storage Blender Tips:

1. Always refrigerate opened jars. If making homemade mayonnaise make sure the jar is closed properly

2. Commercial mayonnaise can remain at room temperature for some time without danger of bacterial growth, but over time will lose flavor.

3. Freezer and cold temperatures will cause separation and an unpleasant change in texture.

4. Homemade mayonnaise will last four to seven days in the refrigerator.