Ironic - I am so glad to hear that you had positive results with it! and I hope it saves you (and everyone else) $$$$$$ on shopping day!
I love homemade mayonnaise but I only make it if we are having a party and I know it will get used up. It's just my husband and I most of the time and I'm always concerned that either it will go bad before it gets used up or more likely I will sit down and eat it all to keep it from going bad and needing to be thrown away.
Well - I have a "rule" for that - and you know me by now - my rule on homemade mayo is - don't make more than you can use in 3 days cuz you're playing with salmonella after that!
No Salmonella here Mama!, I use eggs that are laid the same day I make my mayo.... fresh from the laying box and still warm, I use 3 whole tbsp of vinegar and cannola oil and 1 tsp salt and mine lasts a week I make 1/2 pint at a time and it remains good til gone. If I had to use store bought eggs I do not think I would keep it a week though.
Interesting comments. I don't know how Salmonella will suddenly appear after several days if it wasn't present to begin with. If there is spoilage of the mayonnaise at some point it won't be from Salmonella but from another cross-contamination bacteria. In actuality, most commercial and even homemade mayonnaise that contains vinegar are shown to "prevent" spoilage.
And I haven't heard anything about freshly laid eggs being any more exempt from Salmonella contamination than any other egg. Salmonella is fairly common and can be and picked up anywhere.
And I haven't heard anything about freshly laid eggs being any more exempt from Salmonella contamination than any other egg. Salmonella is fairly common and can be and picked up anywhere.