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When pregnant, there are a number of things you should avoid eating, as some foods could pose a risk and cause an infection to your unborn baby could harm. What about the consumption of mayonnaise during pregnancy?
Consumption of mayonnaise during pregnancy
You should avoid homemade mayonnaise during pregnancy!
Mayonnaise is not only available as a dip for fries in addition to ketchup, but is also often used as an ingredient in meat or pasta salads, for example.
Homemade mayonnaise that you make yourself, get from friends, or at restaurants should be avoided during pregnancy as it contains raw eggs. Fresh egg yolks are mixed with oil, lemon juice, salt and pepper. You should also avoid salads, such as egg or potato salads from the deli counter, because on the one hand you don’t know whether the mayonnaise they contain is made from raw eggs, and secondly, how long the salads have been open so that any germs can spread may already have settled there.
The situation is different with mayonnaise from the supermarket, which you can get in a tube or jar, because although it is prepared with eggs, these are pasteurized (i.e. heated) eggs, and whole egg powder is often used. For example, mayonnaise jars or tubes from Thomy, Heinz, Miracel Whip or Knorr are harmless as long as you keep them in the fridge and use them up quickly.
It's the same with aioli – you should use the homemade ones you prefer not to, because it also contains raw eggs; you can eat the packaged ones from the supermarket without hesitation.
Recipe for mayonnaise (without raw eggs) during pregnancy
You don't have to do without homemade mayonnaise entirely, because I have a great recipe for you without eggs, which is also quick and easy to prepare. 🙂
• 100 ml milk
• 200 ml rapeseed oil
• Salt and pepper
• 1 pinch of sugar< br/>• 1 tsp medium-hot mustard
• 1 dash of lemon juice
First mix the milk with the oil. Now add some salt, pepper, sugar and mustard. Now puree everything again until all the ingredients have combined into a nice dip and then add the dash of lemon juice and stir again.
My tip: The greater the proportion of oil in the milk , the firmer the mayonnaise becomes.
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