How do you make cooked mayonnaise?

Answer 1

You don't. Mayonnaise is an emulsion of eggs and oil, heat it and it will split, not to mention the egg cooking. There are plenty of good mayonnaise recipes about and it is easy to make provided you adhere to a few simple rules, ie: have everything at room temperature before you start and go slow, particularly at the beginning. Store bought mayo and home made are poles apart, once you have found a recipe that suits you, you won't go back to that gloopy supermarket crap. I cook in New Zealand and we do a lovely roasted red capsicum mayo with crayfish(Rock lobster). Beautiful.

-- You can start a mayonnaise recipe my combining the egg yolks and lemon juice or vinegar (which ever you are using for the recipe) and whisking them over a double boiler or another form of gentle heat until it thickens slightly and shows a wisp of steam (it should be around 140 degrees at this point) This will cook the eggs enough to be safe to consume and you can still emulsify the yolks with oil. This is how I make hollandaise also.

Answer 2

It can be brought back together by beating the broken mixture bit by bit into a fresh egg yolk. As soon as this new mixture begins to thicken, the broken mayonnaise can be added more quickly. Mayonnaise frequently breaks when stored overnight in the refrigerator and should be reconstituted before being used.

Answer 3

Makes 1 cup| Hands-On Time: 05m | Total Time: 05m

Ingredients

• 1 large egg yolk
• 1/8 teaspoon salt
• 1 table spoon lemon juice
• 1/2 teaspoon dijon mustard
• 3/4 cup olive oil

Directions

1. Place the egg yolk and salt in a food processor. Pulse to combine. Add the lemon juice and mustard; blend well. With the motor running, add the oil, drop by drop. This will take a few minutes. Don't rush it or the mayonnaise may "break," meaning the oil will separate from the egg. (Note: If your food processor has a small hole in the feed-tube pusher, pour the oil in there and let it drip through.)
2. Once you've added the oil, sample the mayo and add more salt or lemon juice to taste. Cover tightly and refrigerate for up to 5 days. Stir before spreading.

does this help?

Answer 4

Add the oil very slowly while whisking rapidly and maintaining a consistent temperature.

Answer 5

Yod don't 'cook' mayonnaise, it is an emmulsion or blend of raw egg yolk's, oil and seasoning.