Recipes

[eddyandme]

When making mayo using raw eggs, does the minimal amount of vinegar or lemon make it safe? Just wondering...

If anyone here makes their own, any special recipes or recommendations?

TIA

[Sooner]

---

@eddyandme wrote:

When making mayo using raw eggs, does the minimal amount of vinegar or lemon make it safe? Just wondering...

If anyone here makes their own, any special recipes or recommendations?

TIA

---

I wouldn't chance it.

[MezzieStarr]

According to Google, the lemon juice only helps keep the mayo from spoiling in the refrigerator right away.

It won't protect you from salmonella.

The USDA recommends against using raw eggs because they may contain salmonella. 

Use pasteurized eggs

Refrigerate: Refrigerate the mayonnaise and use it within four days

Pasteurize egg yolks: You can pasteurize egg yolks by heating them to at least 160°F

[River Song]

Buy pasteurized eggs at the grocery store for uncooked recipes that use raw eggs, like mayonnaise and eggnog.

[deepwaterdotter]

I copied this recipe from an episode of Cook's Country many years ago, though I have never made it:

1 egg

4 tsp white wine vinegar

1/2 tsp Dijon mustard

3/4 tsp salt

1/4 tsp sugar

1 1/2 cups vegetable oil

Mix egg, vinegar, mustard, salt, and sugar in food processor for 5 seconds. 

With processor running, slowly drizzle in oil until thick, about 2 minutes.

Refrigerate in airtight container for up to 1 week.

[Scorpio1971]

With recalls every other week, whether it's salmonella, listeria, ecoli, or whatever, I would not chance using raw eggs.  When I open a carton of eggs in the store and see some of the things still stuck on the eggs I just about hurl.  When I open eggs I lay out plastic wrap, and open them over that and wrap shells in plastic wrap and sanitize my hands.  Same thing with chicken and I use disposable gloves.  I do not want to become deathly ill from contamination.  So I think you would be taking your chance using raw eggs.  It is something you must decide to gamble with your health.

[rockygems123]

---

@eddyandme wrote:

When making mayo using raw eggs, does the minimal amount of vinegar or lemon make it safe? Just wondering...

If anyone here makes their own, any special recipes or recommendations?

TIA

---

@eddyandme 

I wondered why the Vitamix rep today on ITKWD made mayo with raw eggs.  Plenty of other safer foods to use for a product  demonstration. 

[eddyandme]

---

@rockygems123 wrote:

---

@eddyandme wrote:

When making mayo using raw eggs, does the minimal amount of vinegar or lemon make it safe? Just wondering...

If anyone here makes their own, any special recipes or recommendations?

TIA

---

@eddyandme 

I wondered why the Vitamix rep today on ITKWD made mayo with raw eggs.  Plenty of other safer foods to use for a prodect  demonstration. 

---

That's why I was wondering ifit was safe!  Even recipes online include raw eggs, and the ones without eggs seem complicated.  Though probably tastier, think I'll just keep buyingstore-bought mayo.

[wagirl]

Have to say--I have made mayo at home--in a pinch when my jarred stuff ran out and used raw eggs----didn't even think about all the bad possibilities of raw eggs----but it is so good !! However knowing you can buy pasterized eggs---you need to try making it just once. A totally different beast!!!

[Tinkrbl44]

Huh.  Interesting choice.  Of all the things I might make from scratch, mayo definitely isn't one of them.   I would put my energy and time elsewhere.