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Safe Mayonnaise (Cooked - Microwave) Recipe


If you are concerned about raw eggs in mayonnaise, here is a safe cooked method using a microwave.

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes


  • 1 egg
  • 1 Tablespoon lemon juice
  • 1 Tablespoon water
  • Olive oil


This method takes some practice, because all microwaves are different, but it does heat the egg sufficiently to kill any bacteria without causing coagulation.

Place the yolk into a 2-cup measure or glass bowl and whisk until smooth. Beat in 1 tablespoon freshly squeezed lemon juice and 1 tablespoon water. Beat again and wash the whisk with soap (or break out another whisk). Cover the bowl with a plate and microwave on high; watch carefully. After 10 to 30 seconds (depending on the strength of your oven), the yolk will begin to shake; count to 5, remove the bowl, and whisk.

Repeat the cooking, again counting to 5 when the mixture heaves, and beating with a clean whisk. Cover and let sit 1 minute, then place the bowl in a bowl of cold water and beat -- again with a clean whisk -- until cool.

Proceed as for any other mayonnaise, using no more than one-quarter olive oil or unrefined oil; more than that and the mixture will not emulsifiy as it normally does.) Use refined oil such as canola for the balance.)

Recipe Source: The Curious Cook by Harold McGee (John Wiley and Sons)
Reprinted with permission.

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