I teach a cooking class to young children (5-12 y/o) and I have to make a homemade mayo for one of my classes. I don't have access to pasteurized eggs, so to make my mayo safe to eat, I'm wondering if I can whip up the mayo first and then cook it gently over a water bath to 140 F (or 160F?) but I don't wanna curdle the eggs either. Has anyone had any experience cooking mayo?
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