vvvanessa,
The risk of getting salmonella poisoning is minimal for a healthy person. For more information on the science please refer to Harold McGee's"On Food and Science." The regulations may vary from state to state and county to county but I think the standards have changed. :)Thanks, Ken. I personally don't worry about raw eggs for myself.
Me, though, I'll eat cookie dough and cake batter and aioli and steak tartare and whatever else you want to throw my way!A coddled egg does not kill salmonella. Most restaurants use pasteurized egg yolks which come frozen in convenient cartons. The risk of using raw egg yolks is mainly the reason and the restaurant would not want to be held liable and possibly wind up getting sued by a customer that became ill.
a"safe" egg you should use pasteurized eggs Another alternative is to make the ailloli without the egg yolk. It's not as stable but there is enough lecithin in the garlic to act as an emulsifier. You just have to stir the ailloli more frequently to keep it together. :)Thanks, Chef Ken. I'd always heard that there was enough acid in the lemon juice to kill any salmonella, and it made life easy, so I never verified it. Thanks also for the info on the lecithin in the garlic.
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