remainder.
Is Homemade Mayonnaise More Dangerous?
It can carry a higher risk when made with raw eggs.
Raw or undercooked eggs may contain Salmonella. Commercial mayonnaise commonly uses pasteurized egg products and carefully controlled acidity, while homemade recipes vary widely. Historical foodborne illness outbreaks involving mayonnaise have often been linked to inadequate acidification or contaminated raw eggs. (Wikipédia)
To make homemade mayonnaise more safely:
Use pasteurized eggs.
Follow a tested recipe.
Add the recommended amount of vinegar or lemon juice.
Refrigerate immediately.
Make small batches.
Use it within a few
