Gaby
Traditional mayonnaise uses raw egg yolks, which carry a small risk of salmonella. To avoid that, restaurants often pasteurize eggs, use hard-boiled yolks, or skip eggs entirely and turn to plant-based alternatives like soy milk or aquafaba (the liquid from canned chickpeas or beans). Vegan mayonnaise has advantages: it doesn’t trigger egg allergies and can work for people with certain dietary restrictions. Because it lacks eggs, egg-free mayonnaise may be easier on the body if you eat too much. Use this sauce to spread on sandwiches or dress salads. Unlike egg-based mayonnaise, the egg-free version holds up to heat and won’t separate when baked.
Ingredients (for 4 servings): 170 g avocado flesh; 60 g vegetable oil; 20 g lemon juice; 5 g mustard; 2 cloves of garlic; 1/3 tsp salt; a pinch of black pepper.
Peel the avocado, remove the pit, and place the flesh in a tall container.
Squeeze lemon juice over the avocado, add salt, grated garlic, pepper, and mustard.
Blend with an immersion blender, adding the oil in three stages, and mix until smooth.
Life Hack
If you do decide to make mayonnaise using the classic recipe with raw eggs, pasteurize them first to prevent salmonellosis. Pasteurization means heating eggs in their shells to a temperature that kills harmful bacteria without cooking the proteins. To pasteurize eggs at home, immerse them in water heated to 60°C (140°F) and hold that temperature for 3–5 minutes. Fill a pot with cold water, add the eggs, and heat the water to the target temperature, maintaining it for the required time. If the water temperature rises above about 63–65°C (145–149°F), add cold water gradually to lower it and avoid coagulating the whites. After pasteurization, cool the eggs quickly in cold water.
