In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > When mom made home made mayo with our own hens eggs, it was refrigerated
> > immediately, not stored at bad temps.
> >
> > Yeesh!
>
> According to Alton Brown, you should leave homemade mayo OUT for two hours
> after making it. Apparently the acidity kills bacteria during that time,
> where refrigeration would slow the slaughter.
>
> Bob

Interesting concept.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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