<<Disclaimer: Verify this information before applying it to your situation.>> 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.