Home-made meaning that the eggs are not pasteurized.
I've had several requests from customers to bottle and sell mayonnaise and other emulsified sauces that are made on the premise. I have no experience doing this, but I've done a little research. We are going to be using glass bottles with a cork, I know how to sterilize them, but my question is what is the best way to go about this: it needs to have a reasonable shelf about 2/3 weeks under refrigeration. Will pasteurized eggs change the taste and the consistency of mayonnaise? Is there a particular way in which the mayonnaise/emulsified sauces can be prepared to help this?
The restaurant and deli support local produce, we don't add any artificial preservatives to food, we only use raw ingredients that support local farming with out harmful chemicals/pesticides/growth hormones and free-ranged meat/dairy that has not been treated with antibiotics and steroids etc.