Homemade Mayonnaise

Times Staff Writer

Question: I've read that in light of the recent outbreaks of food-borne illness caused by raw eggs contaminated with Salmonella enteritidis, the U.S. Department of Agriculture recommends consumers avoid eating raw eggs and foods containing raw eggs, such as homemade blender mayonnaise. Is it safe to make mayonnaise using egg substitute?

Answer: Yes, according to information from Nabisco Brands Inc., makers of Egg Beaters Cholesterol-Free 99% Real Egg Product. Because this product is double pasteurized, it eliminates any risk of Salmonella enteritidis.

The following recipe is appropriate for people who must follow low cholesterol/low saturated-fat diets recommended by their doctors, but also for those who are health conscious or want to eliminate the risk of using raw eggs.


1/3 cup cholesterol-free egg product

1/2 teaspoon dry mustard

1/2 teaspoon sugar

1/4 teaspoon paprika

2 tablespoons white vinegar

1 cup corn oil

Combine egg product, mustard, sugar, paprika, vinegar and 1/2 cup oil in blender container. Blend on medium-high speed just until mixed.

Without turning off blender, pour in remaining oil in slow, steady stream. If necessary, use rubber spatula to keep mixture flowing to blades. Continue blending until oil is completely incorporated and mixture is smooth and thick.

Keep mayonnaise refrigerated and use within 2 weeks. Makes 1 1/2 cups.

Copyright © 2019, Los Angeles Times
EDITION: California | U.S. & World