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Old 01-06-2009, 01:27 AM   #1
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Mayonnaise without raw eggs

I want to make mayonaise without using raw eggs. I've heard you can substitute raw eggs with evaporated milk, but in my local supermarket they only seem to have evaporated milk with sugar. Is there something else I could use instead of evaporated milk to make mayonaise?

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Old 01-06-2009, 01:29 AM   #2
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I realize that this thread should have been made in the substitution section...
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Old 01-06-2009, 10:17 AM   #3
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If your raw egg issue is one of food safety, you can use pasteurized eggs in your mayonnaise.

The thread is OK in this forum.

Evaporated milk is usually unsweetened while condensed milk is sweetened. I can't say if the E-Milk will do the trick.
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Old 01-06-2009, 10:43 AM   #4
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I'm afraid I couldn't get the link to transfer here, but do a websearch for "Julia Child Cooked Egg Mayonnaise". I haven't tried the recipe myself yet, but do know some raw-egg-wary folks who swear by it.
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Old 01-06-2009, 11:03 AM   #5
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Eating for Two: Julia Child's Cooked Egg Mayonnaise | Serious Eats : Recipes
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Old 01-06-2009, 11:17 AM   #6
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Thank you Andy!! My computer is, for some reason, misbehaving this morning & refused to allow me to copy that darn link!!
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Old 01-06-2009, 11:27 AM   #7
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Mayonnaise (Cooked)

2 egg yolks -- large
2 tablespoons vinegar -- or lemon juice
2 tablespoons water
1 teaspoon granulated sugar
1 teaspoon dry mustard
1/2 teaspoon salt
1 Dash pepper
1 cup vegetable oil

1. In small saucepan, stir together egg yolks, vinegar, water, sugar, mustard, salt and pepper until thoroughly blended. Cook over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let stand 4 minutes.
2. Pour into blender container. Cover and blend at high speed. While blending, very slowly add oil. Blend until thick and smooth. Occasionally, turn off blender and scrape down sides of container with rubber spatula, if necessary. Cover and refrigerate if not using immediately.


Yield: 1 1/4 cups
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Old 01-06-2009, 12:21 PM   #8
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I can't imagine how you could even make mayo with evaporated milk ...
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Old 01-06-2009, 03:14 PM   #9
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Quote:
Originally Posted by Andy M. View Post
If your raw egg issue is one of food safety, you can use pasteurized eggs in your mayonnaise.

The thread is OK in this forum.

Evaporated milk is usually unsweetened while condensed milk is sweetened. I can't say if the E-Milk will do the trick.
Thank you Andy. Here in the Netherlands certain things that are very common in the US are hard to get. It's a difference of culture. Even pasteurized eggs are hard to get. I've read that people didn't buy the pasteurized eggs so supermarkets stopped selling them. Of course there must be places where they are available, but it's not like in the US...
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Old 01-06-2009, 03:16 PM   #10
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Quote:
Originally Posted by jennyema View Post
I can't imagine how you could even make mayo with evaporated milk ...
I don't know either, I read it on the net...
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