I've made different recipes for mayonnaise at home. None worked well until I basically used the 1964 Joy of Cooking recipe and a Bamix commercial wand mixer. Then I got really thick yellow looking mayonnaise like I used to get from Le Petit Chef when Jean-Claude Tindillier made homemade mayonnaise and, like Suzanne says, taste-testing it to get the seasoning right (in my case, S&P and lemon juice, having used wine vinegar for my original acid).
As to pasteurized eggs, that's up to you, but in 45+ years of making Caesar Salad and the occasional mayonnaise using raw egg, and eating tons of peanut butter cookie dough or chocolate chip cookie dough, or cake dough, or basically anything with raw egg in it, I've yet to ever never get salmonella.
I thought I was a goner when I accidentally pricked my hand with the tip of my knife when fileting raw chicken breasts, but nothing happened!
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