Mayonnaise

A salad dressing made of eggs, oil, lemon juice or vinegar and seasonings. The egg yolk acts as an emulsifying ingredient to keep the oil and lemon juice or vinegar from separating. Mayonnaise is used as a spread, dressing and sauce and as the base for many other preparations, including aioli, remoulade sauce, tartar sauce and Thousand Island dressing. For food safety in making mayonnaise, cook the egg yolks and the liquid from the recipe over low heat until the mixture reaches 160° F. Then add the oil to the egg liquid mixture very slowly, so the oil can be properly incorporated.

– See Egg Doneness Guidelines, cooking egg yolks for use in recipes, Partnership for Food Safety Education, Raw Eggs, Salmonella