Thanks for the link. I have stayed away from sauces and recipes with raw
eggs in them. I feel better now and pasteurizing them doesn't seem
complicated at all even if it isn't really needed.

j
"Bob Pastorio" > wrote in message
...
> Julianne wrote:
>
> > When I was a kid, my neighbor's Mom was from France. When we wanted
mayo
> > for a sandwich, she would whip up a couple of egg yolks and lord knows
what
> > else for our sandwiches. (And we ate it, raw eggs and all.) My
> > understanding is that real mayo is made in such a way that very bad
things
> > could happen if left at room temperature but the stuff we buy off the
shelf
> > is hardly the same risk.
>
> You were given bad info. Homemade mayo and commercial mayo are made
> essentially the same way. The only differences are that commercial
> mayo has pasteurized eggs in it. If you make mayo at home and let it
> stand at room temp for a couple days, the pH and water activity levels
> will essentially sterilize it. Or, you can pasteurize the eggs at home
> if you really want to. <http://www.hi-tm.com/Documents/Mayonnaise.html>
>
> Pastorio
>
> >
> > j
> > "Bob Pastorio" > wrote in message
> > ...
> >
> >>Nancy Young wrote:
> >>
> >>
> >>>Sylvia wrote:
> >>>
> >>>
> >>>>>I don't think that it's as big a risk to their health as we might
> >>>>
> >>>>think if they don't have them.
> >>>>
> >>>>How big a risk to your children's health is acceptable to you? Sure
not
> >>>> every mayonnaise that gets warm grows poisonous bacteria, but some
> >>>>does. There are enough risks to my kids' health that I can't control,
> >>>>but by gum I'm going to minimize what I can -- and letting meat or
mayo
> >>>>get warm is one risk I can eliminate.
> >>>
> >>>WHY do you think mayonnaise is a danger? The pasteurized eggs? The
> >>>oil? What? And why are any of us here, us precious cargo, who ate
> >>>tuna sandwiches at lunch all the time.
> >>
> >>Mayo isn't processed for sterility when bottled. It's stored and sold
> >>at room temperature. It's most assuredly not a good culture medium for
> >>bacterial growth as the pH and extremely low water activity contribute
> >>to a bacteriostatic environment. Mayo is warm when it's made, when
> >>it's warehoused, when it's displayed in stores.
> >>
> >>It's the stuff served with the mayo that can grow the bacteria.
> >>
> >>Pastorio
> >>
> >
> >
> >
>