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!
Store bought is indeed a safer alternative, but if you are making it at home, you will need a Food Processor with an emulsifier attachment accessory, and I personally recommend getting one of those camping UV water purification pen lights. Place the eggs into a small dark container, grab some aluminum foil as a cover with a hole in center to insert UV pen.
mine is simply either vinegar or lemon juice, olive oil, eggs, salt substitute, and some variations I add either dried mustard powder, curry, or Hungarian smoked paprika.