Homemade mayonnaise and Caesar dressing can be the key to a great sandwich or salad, but it’s important to ensure the safety of homemade treats by making sure raw eggs are Salmonella–free.
Salmonella is commonly found in raw eggs, therefore making them unsafe to consume. However, you can kill Salmonella bacteria by heating eggs to a temperature of 140 F.
One easy solution is to buy pre-pasteurized eggs. However, if your local grocer doesn’t carry pasteurized eggs, you can follow Eat, Drink and Be’s simple steps to pasteurize egg yolks for homemade recipes without accidentally cooking the eggs.
1. Separate two eggs and collect the yolks in a microwave-safe glass bowl. Whisk the yolks thoroughly using a clean whisk or fork.
2. Add 1 Tbsp lemon juice and whisk again.
3. Add 2 Tbsp water and whisk again. Seal bowl with plastic wrap and place it in the microwave.
4. Heat the egg mixture on high until the surface begins to rise. Once you see this, cook for eight more seconds, then immediately remove the bowl from the microwave, remove the plastic wrap and whisk the yolks vigorously with a clean whisk.
5. Immediately return the bowl to the microwave and heat on high again until the surface begins to rise. Continue for eight more seconds, them remove and whisk vigorously with a clean whisk until the mixture is smooth and creamy.
The egg yolks should now be safe to use in mayonnaise or other raw-egg products. Remember 1 in 22,000 eggs can be infected or due to the conditions of the chickens. Use clean utensils.