Homemade mayonnaise made from pasteurized eggs

Ingredients:

• 1 yolk of a large egg, category SV
• 1 tbsp white wine vinegar
• Coarse salt
• 1/2 cup vegetable oil
• 1/2 cup olive oil

Preparation:

1. In a heat-proof bowl (glass or ceramic), combine the egg yolk, vinegar, and 1 tablespoon of water. Fill a large bowl with ice water. Pour 2 inches of water into the saucepan and bring to a boil.
2. Place the bowl with the yolk mixture over the saucepan (do not allow the bowl to touch the simmering water). Heat, whisking slowly, until a thermometer inserted into the yolk mixture registers 145°F (65°C), about 4 to 5 minutes.
3. Place the bowl with the yolk mixture in ice water and cool, stirring, until the mixture becomes slightly warm.
4. Place the bowl with the yolk mixture on a damp towel. Add 1/4 teaspoon of salt. Combine both oils in a suitable-sized bowl. Whisking constantly, pour in the oil in a thin stream (if the mayonnaise begins to separate, stop adding oil) and continue whisking until the mixture thickens and becomes smooth. If the mayonnaise is too thick, thin it with 1-2 teaspoons of water.
   
   Add salt to taste and refrigerate. Store the mayonnaise in an airtight container in the refrigerator for up to 4 days.
   
   Homemade mayonnaise does not contain bacteria because the yolk mixture was heated during preparation.