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I don't remember who sent in the homemade mayo recipe, but it is a
totally standard one that any basic cookbook would have in essentially
the same form.  I read this list in digest form and then delete it,
so then if I reply it's from memory, so I hope I'm correctly
remembering that the recipe called for using raw eggs.  If it called
for cooking the eggs first, please accept my apologies and delete this
note.
 
I'm writing to warn U.S. listmembers (at least) that raw eggs
are considered unsafe these days, because of the increased risk
of salmonella infection.  People get very very sick from salmonella
poisoning and some die of it, every year.  Undercooked chicken is
unsafe for the same reason.... but out-and-out RAW eggs.... you're
taking quite a risk.  As I understand it, this isn't just the effect
of better reporting of disease or of better diagnosis, but rather the
effect of increasingly crowded disease-producing conditions in factory
farming of chickens.  And while in one way it seems only fair to me
that if humans treat chickens in this inhumane way then chickens should
take their revenge via salmonella poisoning, nevertheless you ought to
be forewarned.  I don't know what risk there may be in other countries
that may have different regulations for their poultry industry.
 
Commercial mayonnaise presumably doesn't carry this risk.