Homemade Mayo, Chef Kev (In the Mood for Food)

[tertlmanDEIEZ]

what about Salmonella? you know that thing that causes typhoid fever, paratyphoid fever, and food borne illness. Isnt there some way to pasteurize this for safety?

Looks Good though!

[chefshout]

You could use pre-pasteurized eggs, or you could can the result like jam.

I wouldn't give up all that unpasteurized goodness though.

[smallmedia2]

Never ever knew about whey and thanks for the tidbit about the food processor plunger hole. I always wondered why that was put there.

[frenchcuistot]

you can put everything you want, it will change the taste. Mr Cook should put spam, I will use Garlic to serve that with a fish. Anybody want a food fight for Mayo ?

[graymama]

My son is allergic to mustard seed. Is there something I could use instead of mustard?

[chefshout]

What a great question, thanks for asking!

Likely it is the sulphur compounds the seeds release that are causing this.

The mustard is there not to help the flavor, instead it is helping to keep the mayo emulsion stable and stop it separating.

Instead you could use Guar Gum or xantham gum, but closer-to-home emulsion stabilizers are hard-boiled egg yolk or a little mashed potato.

Let me know what works best for you!