Guest guest Posted November 28, 2008 Report Share Posted November 28, 2008 Anyone know of a reason not to ferment mayo beyond the 7 hours recommended by Sally in NT? The problem I'm having is that the mayo is not tangy enough for my taste. Based on other fermentations, I would guess it needs 2-3 days to get tangy enough. Of course one concern would be Salmonella from the raw egg, but of course a proper ferment should mitigate this concern--that's one of the main reasons to ferment after all. Quote Link to comment Share on other sites More sharing options...
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