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Monday, September 21, 2009

Comments

Jessica

I'm gonna talk to hubby about this recipe! We don't use it a lot either and I threw away a near full container because our fridge kept freezing it. It looked really nasty with the oil and whatever separating. Mixing it up did not make it better. (We got a better fridge this weekend so hopefully we won't have the freezing issue anymore.) And home made is ALWAYS better so thank you for sharing this. :)

chris

I'm totally going to try this . . . but instead of worrying about pasteurized eggs, I will use the ones I get from my farmer friend -- eggs from birds that are free-range and not raised in a battery have an almost nonexistent chance of having salmonella or other nasties in them!

CambriaW

I think I'll have to give this one a try. I don't use a lot of it and I hate to have it just sitting in my fridge.

Rosemary C

Julia Child would be very proud of you!!! By the way I just read MY LIFE IN FRANCE on my Kindle and it was great. JULIE & JULIA, not so great.

Ellie

Chris: Although it's good to trust your friends, it's not really in his or her control if their eggs have salmonella. There is no scientific proof that free range eggs are less at risk of salmonella contamination. This is a source from wikipedia that I found on the topic(http://www.ncbi.nlm.nih.gov/pubmed/16300088?dopt=Abstract)

Annie

You can add all sorts of flavorings to your homemade mayo--garlic (my fav), dill, cajun seasonings--you name it. Enjoy!

Bette

Ellie is right. Salmonella enteritidis is a naturally-occuring bacteria that comes from the earth. Had been associated only with rabbits and horses until about 20 years ago when it made the species jump to chickens. Rodents and flies can transmit it too. Birds are not the cleanest animals, no matter who owns them.

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