Gochujang mayonnaise
A contemporary, untested mix of finished mayonnaise, gochujang and rice vinegar, with starting amounts per 100 g mayonnaise.
Modern method
Cooked mayonnaise
Cooked Mayonnaise · Cooked-yolk mayonnaise
A cooked-yolk mayonnaise documented in the University of Tennessee Extension’s 2007 Egg University Handbook. The egg mixture is heated before oil is emulsified into it.
What the source documents
The University of Tennessee Extension's SP494 Egg University Handbook contains this cooked mayonnaise formula. The record dates the publication to 1 June 2007, but that only dates the handbook's attestation; it does not establish when or where cooked mayonnaise began. The source's name for the recipe is simply “Cooked Mayonnaise.” It uses yolks, an acid, water, sugar, dry mustard, salt, pepper and cooking oil, with the egg mixture heated before the oil is added.
This catalogue version chooses the handbook's vinegar option. The source also permits lemon juice in the same quantity. The remaining quantities and reported yield are retained from its recipe. The formula is not a modification of the archive's M6 or M7 variants.
Sources for this section
Heating and emulsion
The handbook describes bubbling in one or two places and a four-minute stand. SDSU Extension separately gives cooked-yolk guidance that names mayonnaise: combine at least 2 tablespoons of recipe liquid per yolk, cook while stirring until the mixture coats a metal spoon, bubbles at the edges or reaches 160°F, then cool it immediately in ice water while stirring. This formula has 4 tablespoons liquid for 2 yolks. The draft uses a thermometer check and the immediate-cooling step; this is an application of extension safety guidance, not evidence that the formula was independently kitchen-tested.
After the cooked base rests, the source transfers it to a blender and adds oil very slowly while blending. The yolk mixture and mustard help the water-based phase hold dispersed oil droplets. Adding the oil gradually gives those droplets time to disperse; fast addition can make emulsification harder. The handbook's approximate yield is about 1 1/4 cups. It supplies no timing, storage-duration endpoint or validated scale-up.
Scope and handling
This is a cooked-yolk sauce, not a home shell-egg pasteurisation recipe. USDA FSIS says the equipment for pasteurising shell eggs is not available for home use and that the process is difficult to complete without cooking the egg. Queensland Health's guide to raw and lightly cooked egg foods is written for food businesses; its section 7.3 example for in-shell sous-vide eggs carries commercial-equipment, monitoring, recordkeeping and cooling conditions. Those sources describe a different process and are not substituted for the cooked-yolk directions here.
Use clean hands, utensils, blender parts and food-contact surfaces. The handbook says to cover and chill the sauce if it is not used immediately, and gives refrigerator guidance of 40°F or colder. It does not supply a product-specific shelf life. No canning, room-temperature storage or make-ahead period is established by the cited recipe. The 160°F control addresses the yolk mixture; it does not establish a storage period for the finished mayonnaise.
History
The University of Tennessee Extension's SP494 Egg University Handbook, issued 1 June 2007, documents a recipe titled Cooked Mayonnaise. That date is a publication attestation, not a date or place of origin for cooked mayonnaise.
Ingredients
Yield 1.25 US cups approximate · Scaling: source batch only
Egg yolksSeparate with a clean utensil.
2 large yolks
White vinegarThe source also allows lemon juice instead; this version uses the vinegar option.
30 mL2 tbsp as recorded
30 mL2 tbsp as recorded
4.9 mL1 tsp as recorded
Dry mustard
9.9 mL2 tsp as recorded
Fine salt
2.5 mL½ tsp as recorded
dash
237 mL1 cup as recorded
Method
Risks and precautions · Elevated risk
Salmonella associated with eggs
Egg yolks can carry Salmonella. The source heats the yolk mixture before emulsification, but this entry has not been independently kitchen-tested.
Hazard sourceCook the yolk mixture with at least 2 tablespoons of recipe liquid per yolk, stirring constantly, until it reaches 160°F (71°C); cool it immediately in ice water while stirring.
Control sourceIf not serving immediately, cover and refrigerate at 40°F (4.4°C) or colder.
Control sourceKeep hands, utensils, blender parts and food-contact surfaces clean when handling egg.
Control sourceThe handbook documents a 2007 formula, but gives no measured shelf life; no kitchen test or product-specific storage study for this catalogue entry is recorded.
This is a cooked-yolk mayonnaise method, not a method for pasteurising shell eggs. USDA FSIS says home shell-egg pasteurisation is very difficult and the equipment is not available for home use.
Queensland's 57°C/75-minute in-shell sous-vide example belongs to a food-business guide with specific equipment, monitoring and cooling requirements; do not substitute it for this recipe's cooked-yolk method.
Do not can or store at room temperature. The source gives no storage duration.
- Whisk the egg yolks, vinegar, water, sugar, dry mustard, salt and a dash of pepper together in a small saucepan until blended.
- Cook over very low heat, stirring constantly, until the yolk mixture reaches at least 160°F (71°C) on a food thermometer. SDSU Extension's guidance for yolks used in mayonnaise also describes a thin coating on a metal spoon or bubbles at the edges as endpoints; use the thermometer endpoint here.
- Immediately set the saucepan in ice water and stir the yolk mixture until cool, following SDSU Extension's cooked-yolk guidance. The University of Tennessee handbook instead says to let the mixture stand for 4 minutes; this draft uses the immediate-cooling advice for handling and does not treat that rest as a safety control.
- Pour the cooled mixture into a blender, cover and blend at high speed.
- Cover and chill promptly if not using the mayonnaise immediately. The handbook gives no product-specific storage duration.
Conditions
Yield1.25 US cups approximate
Temperature controlMulti-stage
Places
United States
Documented preparation · Country evidenceDocumented in a University of Tennessee Extension handbook. This association identifies the publication context, not the origin of cooked mayonnaise.
Related
Variants
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Neutral classic mayonnaise
A plain mayonnaise of 200 g refined neutral oil emulsified into pasteurised yolk, vinegar, water and a little Dijon mustard: a clean base for tasting, comparing and flavouring.
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A contemporary, untested mix of finished mayonnaise, sriracha and lime juice, with starting amounts per 100 g mayonnaise.
Sunflower-oil mayonnaise with extra mustard
An untested mayonnaise variation made with refined sunflower oil and more Dijon mustard than a neutral base.
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Sources
University of Tennessee ExtensionRecipe · Egg safety
SP494 Egg University HandbookDocuments the cooked mayonnaise ingredient amounts, bubbling endpoint, four-minute rest, blender method, approximate yield, and general 160°F egg-mixture safety advice.
Cited in: What the source documents; Heating and emulsion; Scope and handling
University of Minnesota ExtensionSafety guidance
Purchase, store, and prepare: EggsAdvises heating egg mixtures in a recipe liquid to 160°F; identifies mayonnaise as an uncooked-egg food when made without a cooking step, and advises pasteurised eggs for uncooked mayonnaise.
Cited in: Heating and emulsion; Scope and handling
USDA Food Safety and Inspection ServiceScope clarification
Can shell eggs be pasteurized at home?States that home shell-egg pasteurisation is difficult and that the equipment is not available for home use. This recipe cooks the yolk mixture rather than pasteurising shell eggs.
Cited in: Scope and handling
Queensland HealthScope clarification
Safe preparation of raw egg products: A guide for food businessesSection 7.3's 57°C/75-minute sous-vide shell-egg example is scoped to food businesses and lists commercial equipment, process records, immersion and cooling controls; it is not treated here as a general home method.
Cited in: Scope and handling
SDSU ExtensionEgg yolk safety guidance
Egg Safety with Holiday FoodsSpecifically names mayonnaise among recipes using raw egg yolks; advises at least 2 tablespoons recipe liquid per yolk and cooking constantly over very low heat until the yolks coat a metal spoon, bubble at the edges, or reach 160°F; then immediate ice-water cooling while stirring.
Cited in: Heating and emulsion; Scope and handling