Are you a mayo fan?

[Marauderer]

Ernest, thanks for sharing. I have been avoiding making my own Mayo but with this demo you gave I won't be able to resist. Especially with the bacon drippings on the BLTOP's that I make.

[Marauderer]

It's anybody here concerned or worried about the health risks of raw egg mayo? Do you pasteurize your eggs?

DEW, I don't worry about raw eggs in my mayo. I also use raw eggs and raw milk making my ice creams and they are great. I have been using raw milk for years now as I have a digestive disorder and the enzymes that are in raw milk take care of the problem naturally. The farmer I get my raw milk from is very concerned with sanitation and he sells a lot of raw milk. I get my eggs from my neighbors farm about a 1/4 of a mile down the road. he also has has a nice clean farm and is concerned about his sanitation also.

[Dewesq55]

One of the things I want a sous vide machine for is pasteurizing eggs.

[_Keith]

If you already have a crock pot, google "crock pot sous vide" and you'll find that people sell thermocouples for about 100 bucks that you can use with a crock pot

[_Keith]

I don't worry about raw egg yolk mayo for the same reason I don't worry about having my eggs with runny yolks. That said, I do wish that the FDA would require chickens to be immunized against salmonella like they do in Europe.

[_Keith]

In the UK in 1997, there were over 14,000 cases pf salmonella from eggs. In 1998, they instituted mandatory vaccination; in 2009, there were 581 cases of salmonella from eggs.

[_Keith]

Meanwhile, in the US, the FDA estimates that there are 142,000 illnesses each year caused by eating salmonella-tainted eggs. A 2010 review of literature found vaccines to be highly effective in preventing salmonella infection.

[_Keith]

That sounds pretty effective to me.

[Dewesq55]

I don't usually worry about such things either, by choice, but it would be nice not to have to worry about them at all.

[Ernest]

Most FDA recommendations are quite outdated.

[Dr ROK]

Ernest have you every made this in larger batches? Doubling or tripling the ingredients of your recipe?

[Ernest]

Dr ROK I haven't done that yet. I like to keep just enough handy.
Try tripling the ingredients with a cheap oil just as an experiment, I don't see why it wouldn't work.