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· Super Moderator
State of Grace
7,242 Posts
Discussion Starter · #1 ·
I definitely want to start making this item rather than purchasing at the store. I'd like to avoid all the low quality oils and additives in store bought.

Up until now I've never made mayo because of the CDC's caution about salmonella. Are raw eggs really unsafe, or have they "authorities" just been paid off to say so? Aren't pasteurized eggs safe?

Then I had a thought....I know Knox can be used as an egg substitute in many recipes...What about mayonnaise? I'm sure it wouldn't taste as good.

Does anyone here make their own mayonnaise? If so, would you share the recipe? Thanks!
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