Help - Mayo left out too long

[Guest guest]

Hi folks,

I made some mayonaisse yesterday, a la Sally, with the tablespoon of

whey, but left it out overnite by mistake (i.e., 15 hours instead of

the 7 she recommends). My DW is suspicious as it has raw eggs, and

she's had salmonella in the past. It smells and tastes OK, but I

don't know that you can detect salmonella that way.

Any ideas? Should I throw it out?

Blank