Is there any way to make your own mayo that eliminates the raw egg safety issue? Seems I've read something somewhere about a type of egg produce that is safe but I can't remember or find it.
Sorry, product not produce!
This should be safe: http://www.foodnetwork...
Thanks so much, Diana B!
I use pasteurized eggs.
Stephenie G, where do you find them? I've searched. . . I'm in the Pacific Northwest where we have several Whole Foods and locally sourced food but I haven't been able to find them.
Chef Ono--I posted this before but don't see it on my app. You are our guru on food safety--many thanks!!
I live in Fort Worth, Texas & I buy Davidson's pasteurized eggs at Central Market. I love them...sorry you can't get in your area. Possibly another producer in your area?
ChefOno is right--if you add enough acid, the mayo will be safe. After you make the mayo, let it sit (refrigerated, of course!) for a while--this will allow the acid to kill any potentially unsafe bacteria introduced while making the mayo.
Thanks everyone--now we can have homemade mayo on those Thanksgiving left-over turkey sandwiches.#planning ahead