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Pastuerized eggs for mayo?

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I've never been able to bring myself to use fresh eggs to make homemade mayo.  As my forum name says, I'm a nurse and salmonella is not our friend.  I know, I know, lots of people do it...just can't.  Would using pasteurized eggs be acceptable?  It's the only way I can see myself doing that instead of a store bought mayo. Thanks!

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