Using Raw Eggs Safely in Dressings and Mayonnaise
Raw eggs can pose a slight risk of foodborne illness. To reduce risk when making mayonnaise or other uncooked recipes, use pasteurized eggs or egg products.
Safety tips:
- Use pasteurized eggs or bottled pasteurized egg products for uncooked applications.
- Keep ingredients and equipment clean, and store homemade mayonnaise in the refrigerator and use within 3–4 days.
- If using unpasteurized eggs, ensure eggs are fresh, keep everything chilled, and avoid serving to high-risk people (pregnant, elderly, immunocompromised).
Preparation notes:
- Acid in recipes (vinegar or lemon juice) provides some safety benefit but does not reliably eliminate bacteria.
- Proper refrigeration and prompt consumption are key to minimizing risk.
Following these guidelines lets you enjoy homemade mayo and other raw-egg-based foods with greater safety and confidence.