Posted by Chef Rene on November 14, 1997 at 06:20:49:
In Reply to: Re: Homemade Mayo Safe? posted by Gerard on November 12, 1997 at 20:59:15:
: : 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.
: Forget salmonella, its a fed ruse.If its present the freshness of the egg don't make a difference, its already present when the egg is laid. More people are killed by coca cola machines,.
: Wine keeps for months corked and refrigerated, say isn't this a pro forum?
Hi:
Forget Salmonella,also. Make your mayonnaise, make sure keep it refrigerated at all times since It has no preservatives. Make only what you are going to use. It doesn't take long time to make mayonnaise.
Good Luck