How to Make Salmonella-free Mayonnaise with Near-boiled Egg Yolks

Harold McGee's book “The Curious Cook” contains instructions for how to avoid salmonella poisoning while still enjoying freshly made mayonnaise. My copy of this book was published in 1990. His book “On Food and Cooking” is into its second edition, published in 2007. Both are fascinating books which have helped satisfy my curiosity about the science of cooking, as well as kept me out of trouble.

I grew up on my mother's home made mayonnaise, made with whole, raw egg. We never became ill, but in today's world, there is a risk of salmonella poisoning. Here is the trick that Harold McGee taught me. I use clean forks for whisking the egg mixture, with good results.

“…… cooks who want to ensure the wholesomeness of a homemade mayonnaise can heat egg yolks close to the boil, thereby effectively ridding them of any salmonella, and then use them to produce a stable, reasonably thick mayonnaise. The one disadvantage of the pre-cooked yolks is that they're unable to accommodate extra virgin olive oils, which appear to contain a substance that interferes with emulsification. You can make a stable sauce with these unrefined olive oils by mixing them with other oils.

“Basic mayonnaise with near-boiled egg yolks: This recipe makes about a cup of sauce. The microwave timings are based on my experience with a 600-watt oven. I recommend that you start by experimenting with a few egg yolks to get an idea of how your oven behaves. If you have a good cooking thermometer, try to confirm that the yolk mixture is close to the boil after the second heating period. …..”Have two or three small whisks at hand to avoid recontaminating the yolk once it's been cooked. Separate 1 egg yolk. ….. Place the yolk in a small glass bowl, around 2 cups in capacity, and beat it until homogeneous. ….. Add 1 tablespoon lemon juice or vinegar and beat again. If the egg was U.S. Large, add 1 tablespoon water; if Extra Large, 1 tablespoon plus 1/2 teaspoon. ….. Beat the mixture again. Throw the whisk in the sink or clean it with hot, soapy water.

“Cover the bowl with a plate, place it in a microwave oven, and heat at high power. …. watch for the point at which the surface of the yolk mixture begins to heave. ….. or open the oven door and check every 5 seconds or so, beginning after about 15 seconds of cooking. Once the mixture is visibly agitated, count off 5 seconds, then turn off the oven, remove the bowl, and beat the mixture vigorously with a clean whisk until it's smooth. Throw the whisk in the sink; you won't have time to clean it. Quickly return the covered bowl to the oven and heat on high until the mixture begins to heave again. Count off 5 seconds, then stop the cooking, remove the bowl, and beat the mixture vigorously with a clean whisk until it's smooth. Cover the bowl and let it sit for 1 minute while you wash the whisk in hot, soapy water. Then place the bowl in a shallow pan of cold water and stir the yolk mixture occasionally until lukewarm. “

“Add a pinch of salt and whisk briefly. Measure out between 3/4 cup and 1 cup oil. Keep unrefined or olive oils to half or less of the total volume, a quarter or less of the volume if you want the sauce to last in the refrigerator for more than a day. Beat the oil into the yolk mixture a teaspoon at a time to begin with, more rapidly after you've emulsified several tablespoons. If the sauce gets very stiff, add a few drops of water. Once all the oil has been incorporated into the sauce, adjust the flavor with lemon juice or vinegar. Adding at least 1/2 tablespoon liquid will thin the mayonnaise noticeably but will also make it more stable.”

Thank you, Harold

Enjoy!

 

Advertisements

Salad — Mixed Salad with Vinaigrette Dressing

I really enjoy tossing a mixed salad in a large, wooden salad bowl. When we stayed with our friends, Joe and Kathy of S/V KATIEKAT, in California, we began each dinner meal with this salad.

I do not own a lettuce spinner, so after cooling the lettuce in ice water, I spread the leaves out on a large, clean towel, wrap them up with the long ends of the towel exposed, and twirl the towel over my head like a cowgirl's lassoo, allowing centrifugal force to dry the lettuce. Store the towel and lettuce in the fridge until needed.

Ingredients:

  • Enough fresh mixed greens and/or baby spinach to serve the people at your table.
  • Olive Oil — 1-1/2 Tb per person
  • Balsamic Vinegar — 1-1/2 teaspoons per person
  • Chinese Mirin (Sweet Cooking Rice Wine) — 2 teaspoons per person
  • Garlic cloves, peeled and chopped — 1 clove per person
  • Salt and freshly ground Black Pepper to taste
  • A mixture of chopped and sliced fresh vegetables, including but not exclusive to:thinly sliced small red onion, grape tomatoes cut in half, thinly sliced peeled carrots, small broccoli flowerets, small cauliflower flowerets, sliced radishes
  • Buffalo Mozarella balls — 1 per person, each cut into 4 pieces.

Instructions:

  1. Place the Lettuce and spinach into a large lettuce spinner and cover with cold water.
  2. Leave to soak and crisp while you make the Vinaigrette dressing.
  3. Place the Garlic, Salt and Pepper into a large salad bowl.
  4. Pour in the Balsamic Vinegar and Mirin
  5. With a wire whisk, stir rapidly until the Salt is dissolved.
  6. Pour in a tablespoon of the Olive oil and whisk vigorously.
  7. Continue to add the Olive oil, 1 tablespoons at a time, whisking vigorously after each addition.
  8. The Vinaigrette will begin to thicken slightly.
  9. Continue to whisk in all of the Olive oil until you have the amount of Vinaigrette to coat your lettuce and spinach.
  10. Just before serving, drain the lettuce and spinach and spin dry in the spinner.
  11. Place the lettuce and spinach in the salad bowl and toss to coat the leaves thoroughly with the Vinaigrette.
  12. Add the vegetables and toss thoroughly again.
  13. Scatter the Buffalo Mozarella pieces on top of the salad.
  14. Serve immediately.

Enjoy!

 

Salad — Mixed Salad with Vinaigrette Dressing

I really enjoy tossing a mixed salad in a large, wooden salad bowl. When we stayed with our friends, Joe and Kathy of S/V KATIEKAT, in California, we began each dinner meal with this salad.

I do not own a lettuce spinner, so after cooling the lettuce in ice water, I spread the leaves out on a large, clean towel, wrap them up with the long ends of the towel exposed, and twirl the towel over my head like a cowgirl's lassoo, allowing centrifugal force to dry the lettuce. Store the towel and lettuce in the fridge until needed.

Ingredients:

  • Enough fresh mixed greens and/or baby spinach to serve the people at your table.
  • 1-1/2 Tb Olive Oil per person
  • Balsamic Vinegar — 2 teaspoons per person
  • Chinese Mirin (Sweet Cooking Rice Wine) — 2 teaspoons per person
  • Garlic cloves, peeled and chopped — 1 clove per person
  • Salt and freshly ground Black Pepper to taste
  • A mixture of chopped and sliced fresh vegetables, including but not exclusive to:thinly sliced small red onion, grape tomatoes cut in half, thinly sliced peeled carrots, small broccoli flowerets, small cauliflower flowerets, sliced radishes
  • Buffalo Mozarella balls — 1 per person, each cut into 4 pieces.

Instructions:

  1. Place the Lettuce and spinach into a large lettuce spinner and cover with cold water.
  2. Leave to soak and crisp while you make the Vinaigrette dressing.
  3. Place the Garlic, Salt and Pepper into a large salad bowl.
  4. Pour in the Balsamic Vinegar and Mirin
  5. With a wire whisk, stir rapidly until the Salt is dissolved.
  6. Pour in a tablespoon of the Olive oil and whisk vigorously.
  7. Continue to add the Olive oil, 1 tablespoons at a time, whisking vigorously after each addition.
  8. The Vinaigrette will begin to thicken slightly.
  9. Continue to whisk in all of the Olive oil until you have the amount of Vinaigrette to coat your lettuce and spinach.
  10. Just before serving, drain the lettuce and spinach and spin dry in the spinner.
  11. Place the lettuce and spinach in the salad bowl and toss to coat the leaves thoroughly with the Vinaigrette.
  12. Add the vegetables and toss thoroughly again.
  13. Scatter the Buffalo Mozarella pieces on top of the salad.
  14. Serve immediately.

Enjoy!

 

Salad — Alan’s Tomato, Mint and Basil Salad

Alan served this salad to us once, and we were hooked. We have modified it slightly.

Ingredients:

  • About 25 to 30 Grape or Cherry Tomatoes
  • Fresh Basil leaves, a small bunch
  • Fresh Mint leaves, a small bunch
  • Freshly ground Salt and Black Pepper
  • Olive Oil
  • 2 Tablespoons finely chopped Red Onion (optional)

Instructions:

  1. Cut the Tomatoes in half and place them into a medium sized bowl, squeezing one of the halves of each Tomato.
  2. Tear the Basil leaves and Mint leaves and place them on top of the Tomatoes.
  3. Add the chopped Red Onion.
  4. Add some ground Salt and Pepper
  5. Pour on some Olive Oil, and toss the salad well.
  6. Allow the salad to sit at room temperature for about an hour.
  7. Just before serving, toss the salad again, and pour on top a little more Olive Oil.

Enjoy!

 

Salad — Caesar Salad รก La Verriena

In the 1970's we traveled with Steve's parents to Monterrey, Mexico, where we dined at La Verriena Restaurant. The chef was Cordon Bleu trained, and I boldly asked her for the recipe for the delicious Caesar Salad. Here it is.

Ingredients:

  • 1 Tb Dijon Mustard
  • 1 Tb Worcestershire Sauce
  • 4 mashed Anchovies and juice
  • 2 tsp fresh Lime Juice
  • 1/4 tsp freshly ground Black Pepper
  • 1 Tb Olive Oil
  • 1 medium minced Garlic
  • 1 egg
  • Cos (Romaine) lettuce, washed, dried and chilled
  • 1/3 cup grated Parmesan Cheese
  • Croutons

Instructions:

  1. Mix the first seven ingredients together with a wire whisk.

  2. Coddle one Egg by breaking the egg into a microwave-proof container with a lid, and cooking for 30 seconds on High in a microwave. Mix with a fork and allow to cool.

  3. Wash and dry chilled Romaine (Cos) lettuce and break it into large pieces. Place the lettuce into a large salad bowl.

  4. When your guests are sitting at the table:

  5. Add the coddled Egg to the lettuce and toss well to coat the leaves.
  6. Add the first mixture of ingredients to the lettuce and toss.
  7. Sprinkle the salad with freshly grated Parmesan Cheese and croutons.

Serve immediately.

Enjoy!

 

Salad — Dorothy’s Honey and Mustard Salad Dressing

Good tasting on all types of salad, easy to make, and keeps in your pantry without refrigeration. I use equal parts of all four ingredients, but you may want to decrease or increase the amount of an ingredient, according to your taste.

Ingredients:

Equal parts:
– White Vinegar
– Olive Oil
– Honey
– Dijon Mustard

Instructions:

  1. Mix all ingredients together in a jar and shake vigorously.

  2. Serve over any green salad. Especially good over green salad with fresh pears.

  3. Keep unrefrigerated in a sealed container.

  4. Shake well before using.

Enjoy!

 

Salad — K’s Potato Salad

My mother was famous for her potato salad. The last time I made it with her was on the occasion of her 90th birthday party. I have provided a list of ingredients. Before finalizing this recipe I sent it to my four sisters to ask if I had it right. They sent numerous corrections and fun stories. Our mother was usually cooking for a crowd so would use 1 jar of mayonaise, 1 jar of olives, 1 jar of pickles and a dozen eggs. I don't remember how many potatoes and onions she used. It is up to you to determine the proportions, to suit your own taste. Make it for your next family picnic!

Ingredients:

  • Boiled smooth-skinned, white potatoes, peeled and cut into pieces
  • Mayonnaise
  • Chopped onion. I prefer red onions for their sweet taste. (optional)
  • Sweet pickles, rough chopped or thinly sliced
  • Green olives stuffed with pimentos, cut in half
  • Boiled eggs, cut into pieces or sliced crosswise for decoration
  • Salt and Pepper to taste
  • Sweet Smoked Paprika for garnish

Instructions:

  1. Mix all ingredients together and refrigerate, covered with plastic wrap.
  2. A nice touch is to reserve some of the hard boiled eggs to slice cross-wise, into rings, and place them decoratively on the top of the salad, then lightly sprinkling them with Paprika.

Enjoy!

 

Salad — Mixed Colour Tomato Salad with Basil and Buffalo Mozarella Cheese

I rarely do detailed meal planning, until after I have shopped at the local Farmers' Market. This week I came upon the perfect ingredients for this yummy salad — a bag of colorful small “Heritage” tomatoes, a bunch of fresh Basil, and freshly made Mozarella bocconcinis from the Mahoe Cheese Factory stall (http://www.mahoecheese.co.nz/).

Recipe feeds 4 as part of a light lunch

Ingredients:

  • Small tomatoes of several different colours, about 5 per person, sliced
  • Salt
  • Freshly ground black pepper
  • Olive Oil
  • Mozarella bocconcinis cheese, about two “balls”, cut in half, then sliced
  • 1 very generous hand full of fresh Basil leaves, left whole.

Instructions:

  1. Place the sliced tomatoes in a small bowl.
  2. Add the salt and pepper, to your taste, and pour 2 to 3 tablespoons of Olive Oil over.
  3. Stir gently.
  4. Allow to sit for an hour while you prepare other dishes.
  5. Pour the tomato mixture into a serving bowl, and arrange the bocconcini slices over the top in a layer.
  6. Add the basil leaves on top of the bocconcinis.
  7. After your guests are seated, pour a little bit more Olive Oil onto the basil leaves and toss the salad carefully to mix.

Enjoy!

 

Salad — Jane’s Grated Carrot Salad

Jane brought this dish to ADAGIO on 14 March 2013 when she and Shelly came for dinner, at anchor in Patunui Bay, east Te Puna Inlet, Bay of Islands, New Zealand.

Ingredients:

  • Finely grated Carrots
  • Sultanas
  • Sunflower seeds
  • Cashew Nuts
  • Chunks of Orange
  • Diced Apple
  • Orange juice for dressing

Instructions:

Mix all together and store in fridge. Delicious!

Enjoy!

Dorothy Darden
S/Y ADAGIO
adagiojournal.com
cookingaboardadagio.com

 

Tuna and Apple Salad

When sailing across an ocean, we don't mind eating the same thing for lunch several days in a row. This salad has become a staple. It provides a well-balanced meal, and keeps well in a sealed container in the refrigerator. We love serving it to guests who arrive at lunch time unannounced.

Ingredients:

  • 1 can Tuna, 425 grams (15-16 oz), chunky style in spring water, drained
  • 2 medium Apples, cored and cut into bite-sized pieces
  • 1/2 cup sweet Pickle relish or chopped “Bread and Butter” pickles
  • 2 tablespoons Capers, drained
  • 3/4 tsp Celery seeds (optional but tasty)
  • 1/2 cup Mayonaise
  • 1/2 cup non-fat Yoghurt (We like the plain Greek style yoghurt.)
  • 1 Red bell pepper (called a capsicum in New Zealand), cut into bite-sized pieces
  • 4 hard-boiled Eggs, cut into bite-sized pieces

Instructions:

 
  1. You can vary the amounts of each ingredient as suits your taste.
  2. Drain the Tuna and put into a large bowl.
  3. Break the tuna into bite-sized pieces with a fork or knife.
  4. Add all the remaining ingredients except for the eggs, and mix well.
  5. Add the eggs last and mix again.
  6. Serve with crackers or crusty bread.
  7. I sometimes use this salad in sandwiches.

Enjoy!