Why ["starting with pasteurized eggs"] a waste of time and really not much
sense in today's world of food going from one end of the country to another
in 3 days at most.
I think that is being too careful.
--
Emil
"Sam D." > wrote in message
...
>
> "Scott" > wrote in message
> ...
>> In article >,
>> Siobhan Perricone > wrote:
>>
>> > Mayo is one of those things that is hard to make, not simple (even
> with
>> > Alton's help in explaining the details on it . It breaks easily,
> and is
>> > nowhere near as stable or long-lasting as the stuff you get at the
> store.
>> > So you can't whip up a large batch of it with confidence and let
> it sit
>> > around in you fridge for when you need it. You have to make it
> every time
>> > you need it. That's prohibitive to most people who have a lot to
> do in
>> > their busy lives.
>>
>>
>> Come again? I've made it a bunch of times and always found it easy
> to
>> do. I've never had it break down, despite using a single batch for
> about
>> two weeks (starting with pasteurized eggs). I end up tossing it--not
>> because it breaks down or goes bad, but because I don't use mayo all
>> that often and I'm just being careful.
>
> I agree that mayo is easy and economical to make but also homemade
> mayo has no where near the shelf life in the fridge as does the
> commercial product. I'll make if I'm going to be using a quantity of
> it right away but usually I depend on the BF or Kraft product.
>
>