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LolaGetz 11-10-2013 04:08 AM

Mayonnaise Question
 
I've been eating a tuna or chicken salad made with mayonnaise almost every day and have been using Hellman's mayo rather than making my own because in recent years I've frequently read about the danger of contracting salmonella from raw eggs. This has deterred me from making mayo although I often made it when younger and ate it with no problems. I also made eggnog then and it never made me ill. I do understand that the Hellman's isn't the best thing for LC and I don't like the fact that it contains soy oil but my chicken and tuna salads are a really tasty, simple thing to have for lunch and I don't want to give them up. I've noticed that a lot of you make your own mayo and I wonder if you have any thoughts on or concerns about the salmonella danger.

susan41 11-10-2013 05:59 AM

Hellmans is the only soy that I knowingly ingest. I normally don't eat a lot of mayo except when I make it in my chicken salad. Which I really also don't want to give up. If there is another mayo out there that would be better to use, I'd like to know also. I have never attempted to make my own so dunno about the original question but let's see what this thread comes up with

cfine 11-10-2013 06:08 AM

We raise our own eggs so I don't worry much about it. I can't imagine going back to store bought mayo after finding the perfect recipe and combo of oils for my mayo. Maybe if you could find someone to purchase fresh eggs from, that would make it a little less scary? I would personally never eat raw eggs from a grocery store.

LolaGetz 11-10-2013 06:34 AM

Quote:

Originally Posted by susan41 (Post 16677737)
Hellmans is the only soy that I knowingly ingest. I normally don't eat a lot of mayo except when I make it in my chicken salad. Which I really also don't want to give up. If there is another mayo out there that would be better to use, I'd like to know also. I have never attempted to make my own so dunno about the original question but let's see what this thread comes up with

Susan: I checked at Whole Foods and was surprised and disappointed to find that all of the mayo brands they sell seem to also contain soy oil and/or sugar.

LolaGetz 11-10-2013 06:40 AM

Quote:

Originally Posted by cfine (Post 16677749)
We raise our own eggs so I don't worry much about it. I can't imagine going back to store bought mayo after finding the perfect recipe and combo of oils for my mayo. Maybe if you could find someone to purchase fresh eggs from, that would make it a little less scary? I would personally never eat raw eggs from a grocery store.

You are so fortunate. I don't have easy access to eggs like yours although I could probably get them at one of the local farmers' markets. I have read, however, that surprisingly one may be a little more protected from salmonella by purchasing eggs from the grocery rather than directly from the farmer as grocery eggs are pasteurized. It's all rather confusing to me.

clackley 11-10-2013 06:54 AM

I use to have the same fears about raw eggs but have come to understand that the risk of salmonella poisoning is very low and that it is likely higher in things like raw veg. I can't live my life in fear of this possibly minute fear when I know for a fact that the oils in commercially made mayonnaise are indeed doing a slow poison on my body.

I had a many troubles getting a successful mayo and basically stayed away from it for a long time until I finally found something that worked and that I really like. I am glad I stuck with it.

GingerAnn 11-10-2013 07:17 AM

Quote:

Originally Posted by cfine (Post 16677749)
We raise our own eggs so I don't worry much about it. I can't imagine going back to store bought mayo after finding the perfect recipe and combo of oils for my mayo. Maybe if you could find someone to purchase fresh eggs from, that would make it a little less scary? I would personally never eat raw eggs from a grocery store.

What is the oil combo? I made min from light olive oil and it had no flavor. I want the tartness that hellmans has.

LolaGetz 11-10-2013 07:25 AM

Quote:

Originally Posted by GingerAnn (Post 16677847)
What is the oil combo? I made min from light olive oil and it had no flavor. I want the tartness that hellmans has.

I just read a recipe online that uses Coleman's mustard to spice up the mayo and I was thinking of trying that. I only use EVOO and never have purchased the 'light' stuff since I like the taste of olive oil so I don't know what sort of difference that might make in the mayo.

LolaGetz 11-10-2013 07:28 AM

Quote:

Originally Posted by clackley (Post 16677822)
I use to have the same fears about raw eggs but have come to understand that the risk of salmonella poisoning is very low and that it is likely higher in things like raw veg. I can't live my life in fear of this possibly minute fear when I know for a fact that the oils in commercially made mayonnaise are indeed doing a slow poison on my body.

I had a many troubles getting a successful mayo and basically stayed away from it for a long time until I finally found something that worked and that I really like. I am glad I stuck with it.

Can you tell us more about the method/recipe you now use? Do you make the mayo afresh each time you use it or do you store it in the fridge? I think I've read it will keep for two days.

cfine 11-10-2013 07:32 AM

My combo is coconut oil/olive oil/MCT oil. Sometimes I add in a little sunflower oil. My recipe calls for a cup of oil, so I just mix them in to add a cup. My recipe calls for Dijon mustard. I guess that gives it a little tangy taste. I don't use as much lemon juice as my recipe calls for because I hate for my mayo to have any lemon flavor. Gross!

kitcub 11-10-2013 09:15 AM

I use Hellman's (Best Foods for us West Coasters) as it's quite simply the best tasting - better than several tries I've had at making my own. I'm not crazy about soy in anything but I allow this one little thing.

My understanding is your safest bet for raw eggs is to purchase pasteurized ones. Also, the fresher the eggs, the better so farm fresh is a good option. You can test whether the egg is fresh by placing it in water. If the egg sort of floats, it is not very fresh. Also, check the shell of the egg closely for any cracks at all. Then, crack the egg into a dish. Smell and look at it before eating. If the egg white appears cloudy or egg smells bad, do not eat it raw.

snowangel9 11-10-2013 11:58 AM

Personally, I don't worry about it. How many people have ever had a problem? I think it's quite small. But if someone knows, I'd gladly be corrected. In some countries, they don't even sell eggs refrigerated. So, personally, I think it over blown. But that's just my opinion.

Whole foods does have a great mayonnaise that I found. The ingredients are; sunflower oil, egg yolks, water, lemon juice, white vinegar, salt, raw sugar, ground mustard seed and black pepper. It's called Sir Kensington. Cage free eggs, non-GMO. It's s small jar, only 10oz, but I don't use it a lot. It's not cheap either. I think it's around $5. But, I didn't want to start making my own. This has a pretty long shelf life too...

Blue Skies 11-10-2013 02:55 PM

I don't use that much mayo, so don't worry about the soy, and to me, Hellman's is just the best, and I've tried other non soy organic brands.

But this thread is interesting to me because I want to make a real Caesar Salad, which involves raw eggs. In this country you can't get anywhere anymore because of the fear of the eggs, but they still make it in Mexico and we always have it on vacation there. It is so delish and NOTHING like what they call Caesar Salads in most restaurants, with all the goopy overpowering dressing.

As Clackley said, most salmonella reports have been about everything but eggs, particularly raw vegetables. But it's good to hear the tips here, bookmarked. Going to make that salad soon and have it w/a strip sirloin. Yummers.

Aquarius 11-10-2013 06:51 PM

I make my own mayo all the time. I use local eggs usually but have also used organic supermarket eggs. I think the salmonella thing is sort of overblown. I put it in the same category as the cholesterol danger.

I use both Dijon and white wine vinegar in mine. For the oil I use olive oil (the light kind). It's very easy to do and tastes good too.

Both vinegar and salt prevent bacteria growth (think curing and pickling). I heard on a cooking show that it keeps for about 10 days in the fridge. I have used it for that long.

Izzysdream 11-10-2013 08:19 PM

Quote:

Originally Posted by LolaGetz (Post 16677627)
I've been eating a tuna or chicken salad made with mayonnaise almost every day and have been using Hellman's mayo rather than making my own because in recent years I've frequently read about the danger of contracting salmonella from raw eggs. This has deterred me from making mayo although I often made it when younger and ate it with no problems. I also made eggnog then and it ever made me ill. I do understand that the Hellman's isn't the best thing for LC and I don't like the fact that it contains soy oil but my chicken and tuna salads are a really tasty, simple thing to have for lunch and I don't want to give them up. I've noticed that a lot of you make your own mayo and I wonder if you have any thoughts on or concerns about the salmonella danger.

Do they have Dukes in your area? It doesn't have any sugar or starches in the ingredients unless they've changed it recently.

metqa 11-10-2013 08:52 PM

The freshness of the egg is not an indicator of whether or not it has salmonella on it's surface. It either does or doesn't have it. It's very unlikely there will be salmonella INSIDE the egg unless it came from an infected chicken that had infected ovaries and a chicken that is that sick would have been culled long before it got sick enough to produce internally infected eggs.. The majority of contaminations happen as the egg is laid, not as it is formed, so the salmonella would be on the shell. Consider that all commercially sold eggs are cleaned means that it would likely have been cleaned off in the process. In fact the film on the eggs are a deterrent to it getting inside the egg, so It's a catch 22, if it's on the outside, it'll be cleaned off, but cleaning makes it more likely to get it inside, but then it's already cleaned so it's not in contact with salmonella, so....It's pretty much safe.

You could wash or disinfect the shell of the egg before you crack it. Wash it with warm soapy water or spray it with vinegar, alcohol, or peroxide and wipe it down. Either way you'd be reducing the chance from negligible to more negligible.

Just don't go licking the shells and you'll probably be safe enough.

luvmybabyhead 11-11-2013 06:17 AM

According to Alton Brown, if you leave the mayo out on the counter for 4-8 hours (or more) after you've made it, the acid (lemon juice) in the mayo will kill any salmonella.

Mayo Clinic is the trasnscript of the show.

"Now I usually cover my fresh mayo and leave it at room temperature for 4 to 8 hours. Now take it easy. Take it easy. I know. Leaving raw eggs in this zone sounds like crazy talk. But here's the thing. There's a small, tiny, infinitesimal, little chance that, uh, that egg yolk was contaminated with salmonella. Now the cold of the refrigerator would prevent that salmonella from breeding but it will not actually kill it. Acid, on the hand, will. And with a pH of, wow, 3.6 this is a decidedly acidic environment. But for reasons that still have lab-coaters scratching their heads, acid does its best bug killing at room temperature. So leaving this out for 8, 10, even 12 hours is sound sanitation. After that, straight to the refrigerator for no more than a week. You can even put it in the door."

LolaGetz 11-11-2013 07:31 AM

Thank you all for the helpful information and advice. I am grateful that you took the time to comment and I feel, reading all the comments, that I'm better informed about the issue (even though I'm not yet sure how I will proceed). Your kindness exemplifies what I find so wonderful about LCF: people's willingness to contribute their knowledge and everyone's generosity in giving of their time and sharing their experiences. I am very appreciative.

Janknitz 11-11-2013 08:03 AM

Personally, I think the danger of salmonella is greater from industrial egg production where the hens are crowded together, fed a suboptimal diet, forced into extreme production, and often exposed to antibiotics.

We buy local pastured eggs from farms we visit ourselves to ensure that the chickens are really allowed outside in large spaces. They are costly eggs, but worth it. And I feel safe eating these raw.

Beware of any eggs advertised as fed "vegetarian" feed. Chickens are OMNIVORES and eat bugs if they are allowed to roam outside. Vegetarian feed means they are confined and fed soy and corn, GMO most likely unless it says organic feed.

snowangel9 11-11-2013 11:48 AM

Shannon, thanks for positing that! I saw the show where he made Caesar dressing. And he was trying to be very tactful about the risk of salmonella from eggs... Didn't want to say it couldn't happen but like Metqa said, very negligible..

ueguy1985 11-11-2013 12:10 PM

use pasteurized eggs

Purple Crayon 11-13-2013 10:32 PM

You can pasteurize eggs yourself. The instructions might be posted somewhere on LCF. Otherwise, Google it.

I'm a fan of Mrs. Duke's myself.

Trigger828 11-14-2013 03:21 AM

I personally use Hellmans cause I love the taste. I don't use a ton of it so a jar lasts me a long time but I am not giving it up ever :)


I read an article (can't remember when and don't remember the full stats of it) but it said that 1 in every 2 million eggs has salmonella bacteria. I figure it is few and far between that you will get it from an egg.

synger 11-14-2013 08:31 AM

I use Hellman's. I figure if I radically curtail my ingestion of soy oil from other sources, a little bit of mayo isn't such a bad thing.

metqa 11-14-2013 05:41 PM

Omigosh, I just had a crazy idea! Someone said how coconut oil won't work for mayo ,cause it gets solid when chilled. and I thought of my ghee. even cold it's spreadable.

Has anyone ever made Butter Mayo!!! I've heard of Bacon Fat Mayo, and Olive Oil Mayo, but Ghee Mayo???

Aquarius 11-15-2013 08:20 AM

I bet ghee mayo would be awesome.

Can someone explain why bacon fat would work but coconut oil wouldn't? My bacon fat is pretty solid in the refrigerator. I'd like to try using bacon fat but I haven't because of that.

tobelowcarber 11-15-2013 08:52 AM

Quote:

Originally Posted by metqa (Post 16683761)
Omigosh, I just had a crazy idea! Someone said how coconut oil won't work for mayo ,cause it gets solid when chilled. and I thought of my ghee. even cold it's spreadable.

Has anyone ever made Butter Mayo!!! I've heard of Bacon Fat Mayo, and Olive Oil Mayo, but Ghee Mayo???

I am going to try it next time I make mayo. I have plenty of ghee available. I think in this weather I would have to melt it first. Will let you know how it turns out. I am sure it will be yummy.
Right now I am using walnut oil and it comes out pretty good.

kittycitygirl 11-15-2013 08:21 PM

Subscribing

cfine 11-16-2013 10:50 AM

I use coconut oil in my homemade mayo along with a couple other oils. It works great and is no different than using bacon fat.

metqa 11-16-2013 04:47 PM

I found a culinary science page that says that saturated fats have to be blended with a non saturated fat or else the fat will crystalize causing the mayo to break. So if I want to make a ghee mayo,I should use a light oil blended with the ghee, or bacon, or coconut oil. I made it fine with coconut oil , i just could get it out of the jar even with a knife once I refrigerated it. Which I find funny cause I don't refrigerate my store bought mayo :confused: Maybe if I make it again, I'll kefir it so I won't worry about leaving it out like the others.


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