How alarmed should I be about botulism from garlic in mayonnaise? : AskCulinary


I made a steak sauce recipe as of late containing the next elements (I bet it’s essential to name it a cilantro aioli?):

  • 1/3 cup of mayonnaise (I used Hellman’s logo)

  • Juice from part of a lemon

  • Water (sufficient to make it somewhat much less viscose; I simply eyeballed this)

  • Cilantro

  • 4 garlic cloves

  • Salt

  • Black pepper

The sauce concerned mixing all of that in a meals processor and serving it. While my circle of relatives and I ate it right away after it was once mixed, we did not put it in the refrigerator right away after or anything else like that (now not positive why, however I are aware of it’s deficient meals protection practices…).

What scares me although, is that I were given bored later and whilst wandering across the kitchen 2.5-Three hours later, I absent-mindedly ate a few of this by itself…whilst it’s been sitting outdoor. Now I know that “garlic in oil” can be a subject matter, so I’m truly scared that I have doubtlessly uncovered myself to the neurotoxin. 🙁 So some distance I’ve been looking to make myself really feel higher through reminding myself of the lemon juice I added and the vinegar throughout the mayo itself (making it extra acidic), however idk if it is sufficient.

Given the entirety I discussed, how scared should I be?


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