Homemade Mayonnaise

Safety Status: Avoid Entirely

Homemade mayonnaise, fresh house-made aioli, and raw-egg-based emulsified dressings (such as traditional Caesar salad dressing or Béarnaise sauce) must be strictly avoided during pregnancy.

Unlike commercially packaged spreads, traditional homemade versions are prepared using raw, unpasteurized egg yolks. According to guidelines from the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC), raw eggs are a major vector for foodborne pathogens, presenting a high risk of foodborne infection.

Salmonella Risks and Maternal-Fetal Health

The primary pathogen of concern in raw egg emulsions is Salmonella enteritidis.

Salmonella is a bacterium that can be present inside raw eggs, entering the egg during its formation inside the hen. Washing or sanitizing the outer eggshell does not eliminate this internal risk.

• Maternal Symptoms: Salmonellosis causes severe gastrointestinal distress, including high fever, vomiting, watery diarrhea, and intense abdominal cramping.
• Fetal Implications: Unlike Listeria, Salmonella bacteria rarely cross the placenta to directly infect the fetus. However, the severe symptoms present significant indirect risks. Extreme maternal vomiting and diarrhea lead to rapid dehydration and electrolyte loss. Dehydration can compromise blood flow to the uterus and placenta, restricting the baby’s oxygen supply. Furthermore, high fever and maternal systemic stress can trigger premature labor, uterine contractions, or miscarriage.

Restaurant Safety and Inquiries

Because fresh mayonnaise and aioli are highly popular in upscale restaurants and bistro kitchens, pregnant individuals should take precautions:

• Ask the Staff: When dining out, always ask if the mayonnaise, aioli, tartar sauce, Caesar dressing, or hollandaise sauce is made fresh in-house. If it is homemade, ask if they use pasteurized egg products. If they use raw shell eggs, request a commercial substitute or omit the sauce entirely.
• Confirm Caesar Dressings: Traditional Caesar salad dressings are emulsified using raw egg yolks. Avoid fresh-made table Caesar salads unless pasteurization is verified.
• Prepare Safe Versions at Home: If you want to make homemade mayonnaise or aioli at home, you can do so safely by using pasteurized shell eggs (which have been heat-treated to kill Salmonella) or by choosing egg-free vegan mayonnaise recipes.