Hello,

I'm a big fan of hommade mayonnaise, and glad to find good examples among the recipes on this site. Ofcourse, they all use raw eggs.

Now, the health organisation in my country advises strongly not to use raw chicken products, including eggs, in any of your recipes due to the potentially damaging bacteria that are naturally found in those ingredients.

I'm not willing to give up my mayonnaise fetish straight away. Can any of you tell me how to keep the risks to a minimum? For instance, does freshness or temperature make a difference?

Regards,

Thijs

Pasteurized eggs would minimize the risk. Here is some information on "egg safety". http://rouxbe.com/drilldowns/390

Hope this helps!

p.s. there are also people that use hard boiled eggs instead, or even just the hard boiled yolk. Here are a few recipes I found for some if you like.
http://www.pickycook.com/soupandsalad/caesarsalad.aspx
http://www.proteinpower.com/drmd_blog/?p=190

Thanks Dawn!

That should be enough to convince my girlfriend :-)

hi folks...

I came here via a search in the forums...

does anyone know a good place in Vancouver/Bby/Coquitlam to get pasteurized eggs? Some of my family members are a tad uneasy having homemade hollandaise, Bearnaise, mayo, egg nog etc etc

thanks!!!

Don't worry about making a hot emulsion sauce like a hollandaise or bearnaise, to succesfully make those your eggs have to be cooked in a ribbon stage sabayon, so the eggs will be cooked. For a mayonnaise, there is a company called Vanderpool, that sells pasteuriseed egg products , you may be able to find them retails or contact them for more info.