Is there any risk of illness from eating homemade mayonnaise?

Homemade mayonnaise that’s been made with unpasteurized shell eggs is riskier than the commercial product. Mayonnaise,  a French invention  that’s more than 200 years old,  was, for many years, prepared with  unpasteurized eggs, so it developed a reputation for causing  illness (due to salmonella bacteria).    Some cooks still like to make their own mayonnaise.  To do this safely, it’s a good idea to do one of these: 1. use irradiated eggs, which carry no risk of salmonella;  2.  warm the egg yolks enough to kill the germs (to a minimum of 145° F to kill salmonella) but not enough to cook the yolks; or  3. use pasteurized liquid eggs. Another suggestion: make just enough to use  that day; don’t save any.  Even though the risk of salmonella from homemade mayonnaise is, in fact, small, why take any risk at all?
Source(s): “Home Cooking: Mayonnaise  Tips and Hints”


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