I'm the kind of person who for some things in life follows the theory of jump first and ask questions later.

I've made (and consumed) two batches of home-made mayo, and while I don't think I've got my recipe perfected yet, I'm liking the fact that I know what's in it and not in it.

But my wife is raising concerns about the raw egg. I'm not terribly concerned, but her mother got salmonella once from chicken and has terrible horror stories that convince me that I don't want to get it.

No problems so far, but I'm guessing the board members here have made a LOT more mayo than I probably ever will, and have n=1 experience of not getting sick. Would love to hear about it, and also any scientificish info about why I maybe shouldn't be afraid of it.

Thanks in advance!