"Perdu" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I had served it on a bead of chicory greens and topped it with home made mayonnaise. About 1 big Tbsp. (Used the Braun boat motor to mix 1 cup canola oil, 1/4 tsp salt, 1 tsp ground mustard, 1/2 tbsp rice vinegar, 1 egg, room temperature! Mix and love.)
As Alton Brown might say, 'I'll bet you've never had taste this good in your mouth.' 😉 Your homemade mayonnaise from his recipe? He pulls out that model of suspended fats enough that I suppose I should try it. 🙂
Regarding homemade mayonnaise, aren't there concerns about the safety of using raw eggs to make it? I'd be interested in trying to make my own as well (the market I shop at is often out of the large Best Foods size I prefer and no other brand comes close to BF's mayo, to my taste) but I'm leery due to the idea of using raw eggs (salmonella, etc. concerns). Admittedly, I don't know how the comemrcial mayo manufacturers deal with this food safety issue regarding mayo.
Regarding homemade mayonnaise, aren't there concerns about the safety of using raw eggs to make it? I'd be interested in trying to make my own as well (the market I shop at is often out of the large Best Foods size I prefer and no other brand comes close to BF's mayo, to my taste) but I'm leery due to the idea of using raw eggs (salmonella, etc. concerns). Admittedly, I don't know how the comemrcial mayo manufacturers deal with this food safety issue regarding mayo.
