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?