Mayonnaise

Mayonnaise from a supermarket or jar is safe to eat during pregnancy. Commercial mayonnaise — including well-known brands — is made with pasteurised eggs or pasteurised liquid egg, which eliminates the risk of Salmonella. The concern about mayonnaise during pregnancy applies specifically to homemade mayonnaise made with raw, unpasteurised eggs, which does carry a Salmonella risk. The same rule applies to other condiments and sauces made with raw eggs: shop-bought hollandaise, Caesar dressing, and aioli from a jar are safe; homemade versions made with raw eggs should be avoided. At restaurants, it is worth asking whether dressings or sauces are made in-house with raw eggs — most restaurants use commercial products, but it is reasonable to check. Low-fat mayonnaise, vegan mayonnaise, and flavoured mayonnaises (e.g., garlic, chipotle) that are commercially produced are all safe during pregnancy, as they are also made without raw eggs.