Posted by Teva on November 12, 1997 at 03:37:41:
Hi:
I would like to begin making my own mayonnaise at home, but
am concerned about salmonella in the eggs. Is my concern
justified, and if so, what can I do to address the concern other
than to use the freshest eggs possible? a water bath?
Also, I am wondering how people handle recipes that require
wine of some sort. I don't drink very often so I don't have
a bottle of wine available when I cook. It wouldn't bother
me to buy a bottle, but I don't use wine everyday so it is
my understanding that wine goes bad after a couple of days even in
the refrigerator. It is such a waste to buy a bottle
of wine just to cook a meal and have to throw out the rest of the
bottle. Is there a solution? Is there a type of wine that might
hold up better than for a couple of days so that I can use it again
soon thereafter?
Any input appreciated.