Madeline Stratton wrote:

> I would like to be able to make my own mayonnaise, using quality oils such as
> extra-virgin olive, flaxseed oil, maybe some nut oils. I realize this is
> still not purist paleo, but it is certianly better than the partially
> hydrogenated crap that is available comercially. Presently we use Spectrum
> Naturals, which has no hydrogenated oil, but is still made from canola and
> soy oils, and is extremely expensive. My question is, how do you deal with
> the salmonella threat from using raw eggs? Can the eggs be soft boiled long
> enough to make them safe, and still be used successfully in the mayonnaise?
>

I've often made my own mayo with raw eggs and olive oil.  Delicious!
I've never had a problem.  I always buy organic eggs (until I got my own
chickens and get fresh eggs at home).  The mayo does not keep for years
like the grocery-store goo, but is good for a month or more.  The acid (from
the lemon juice) and the oil keep bacterial growth low, anyway.
The bad rap mayo gets is caused by the foods it is used with: chicken, tuna,
etc.;
I saw this in Science News years ago; can't give you the reference.

Lynnet