How to make safe and tasty homemade mayonnaise without taking unnecessary risks

The traditional recipe starts with a raw egg yolk or a whole egg that is beaten with oil and a touch of acid such as vinegar or lemon juice. The magic of the emulsion occurs thanks to the lecithin in the yolk, which binds ingredients that do not normally mix. But with that magic also comes risk. If the egg is not in good condition, the mayonnaise can become a breeding ground for salmonella.

That's why the choice of egg is key. It is essential that they are very fresh, with the shell intact and without visible traces of dirt. Although it may seem otherwise, it is not advisable to wash them just before use. Water can allow possible bacteria on the surface to penetrate inside, especially if there are invisible cracks or micro-cracks.

On a technical level, egg yolk is more efficient at emulsifying. It contains a higher concentration of lecithin, which favors a stable and homogeneous mixture. In addition, the result is usually denser and more unctuous. It is also possible to use whole eggs if a lighter and more fluid texture is required, always respecting the appropriate hygienic and preservation conditions.

Although vinegar or lemon juice may seem like secondary ingredients, their role is essential for food safety. The acid lowers the pH of the mixture and creates a less favorable environment for bacterial growth. In fact, it is this acidity that makes mayonnaise a safer preparation than many believe, as long as it is kept well refrigerated and consumed quickly.

Unlike industrial mayonnaise, which incorporates preservatives, homemade mayonnaise has a very limited shelf life. It is safest to prepare it just before serving and keep it cold if you are going to wait a few minutes. According to the Egg Institute, it should not be kept for more than eight hours in the refrigerator. Other sources such as the OCU (Organization of Consumers and Users) extend this margin to 24 hours. In any case, if it has not been consumed during the day, it should be discarded. Reusing leftovers from the previous day may seem like a good idea, but it entails an unnecessary risk, especially in summer.

* We know that in Argentina the use of raw or hard-boiled eggs in sauces such as mayonnaise generates some mistrust for health reasons. In such cases, the safest option is to opt for pasteurized eggs, as required by professional gastronomy regulations, or to resort to egg-free versions of mayonnaise.

In catering establishments, the regulations are clear. Mayonnaise may not be made with raw egg. The law requires the use of pasteurized eggs in liquid or powdered form to guarantee the safety of the product. This precaution, mandatory in catering, can also be applied at home, especially if cooking for small children, the elderly, pregnant women or people with compromised immune systems.

Beyond the ingredients, it is important to pay attention to the utensils. It is important that they are clean and have not been in contact with meat, fish or other raw foods. Cross-contamination is one of the main enemies of food safety in domestic cooking and, in preparations like this, there is no margin for carelessness.

Preparing homemade mayonnaise is a simple and gratifying gesture, but it should be done responsibly. With fresh eggs, a touch of acid, good hygiene and time control, you can enjoy this sauce without worries. Because home cooking can also be safe without sacrificing its most authentic flavor.

Homemade mayonnaise with olive oil

Preparation time: 6 minutes
Ingredients (serves 4): 1 egg, 1 tablespoon lemon juice, 3.5 fl oz/100 ml extra virgin olive oil, salt to taste.
Utensils: Blender
Step by step: Place the egg, lemon juice and salt in a blender jar. Beat for a few seconds until the ingredients are well integrated. Add the olive oil in a trickle, little by little and without stopping beating. Keep a constant rhythm so that the emulsion forms correctly. Stop when the mayonnaise has the desired texture. Serve or refrigerate immediately.

Homemade Mustard Mayonnaise

Do you usually prepare homemade mayonnaise at home or do you prefer supermarket mayonnaise? Do you have a foolproof recipe or are you one of those who improvise with what you have on hand? Maybe you like it with a touch of lemon, or maybe you like the classic vinegar and thick texture.

Tell us how you make it, if you use whole eggs or just the yolk, and if you have any tricks to keep it intact or to make it last longer. We'd love to read about it in the comments.