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How long would you keep home made mayo for ?

morganlefay
Posts: 1,220 Forumite



At this time of year I make nice mayo with eggs and oil with a bit of vinegar and s&p. We eat it on our prawns, or tuna or whatever and then there's quite a lot left over. I decant it into a jamjar with lid and keep it in fridge, but never know how long its safe to go on eating it. Anyone got any ideas ? Its only really the egg which would go off but it always looks OK so it's hard to tell if its going to kill you or not, so I think I'm probably overcautious about chucking it.
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My first thought is how long have you kept it for so far and been okay? I am over carefull though, so if it was me I would not keep it at all.0
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morganlefay wrote: »At this time of year I make nice mayo with eggs and oil with a bit of vinegar and s&p. We eat it on our prawns, or tuna or whatever and then there's quite a lot left over. I decant it into a jamjar with lid and keep it in fridge, but never know how long its safe to go on eating it. Anyone got any ideas ? Its only really the egg which would go off but it always looks OK so it's hard to tell if its going to kill you or not, so I think I'm probably overcautious about chucking it.:footie:
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Thank you for answers ! I usually let it grow fur and then chuck it but did once make myself ill by eating some which in retrospect tasted fizzy 0oooops ! Can't make a smaller quantity because my recipe (for a wand blender) does it with one whole egg which can't be halved !0
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I'd say a week is safe, but generally, I'd keep it longer, just keep tasting a bit and when it starts to taste 'fizzy' as you say, I'd chuck it then!
I have to ask now tho - can I have the recipe please??? Would LOVE to have a go with my stick blender!0 -
So quick and easy Zephyr !
I take the beaker for the stick blender (or a tall jug) and put in it - in this order)
- 1 whole egg (you could use 2 yolks, but I like using the whole egg so as not to waste the white, which I don't like freezing) Try not to break the yolk.
- salt and pepper, mustard if you like it (I put a bit of grainy French in) about 2 tsps wine vinegar, herbs if you want etc etc
-200ml oil - I usually use sunflower with a tiny splash of olive to give it a bit more flavour - I think all-olive would be too strong.
Pour the oil in on top of egg and seasonings. Egg should be sitting on the bottom still.
Put the 'cup' bit of the blender down so it covers the yolk, and whizz. It takes a while to emulsify and you might have to gently pull the wand up and down the edge of the beaker to get all the oil mixed in.
Eat !
If you want it a bit thinner add a tablespoon of boiling water and whizz a bit more. I sometimes use this for Marie Rose sauce for prawns etc, when I add some tomato ketchup, a small splash of Worcester sauce, more pepper and quite a lot of freshly grated nutmeg. Yum.0 -
If you want to halve it, blitz/whizz the egg up (you could always separate yolk and white if that's important) and then split the quantity. Binning half an egg at the start of the process is less wasteful than binning half the mayo.
I sometimes do this - the other half of the egg goes to the dogs.0 -
morganlefay wrote: »So quick and easy Zephyr !
I take the beaker for the stick blender (or a tall jug) and put in it - in this order)
- 1 whole egg (you could use 2 yolks, but I like using the whole egg so as not to waste the white, which I don't like freezing) Try not to break the yolk.
- salt and pepper, mustard if you like it (I put a bit of grainy French in) about 2 tsps wine vinegar, herbs if you want etc etc
-200ml oil - I usually use sunflower with a tiny splash of olive to give it a bit more flavour - I think all-olive would be too strong.
Pour the oil in on top of egg and seasonings. Egg should be sitting on the bottom still.
Put the 'cup' bit of the blender down so it covers the yolk, and whizz. It takes a while to emulsify and you might have to gently pull the wand up and down the edge of the beaker to get all the oil mixed in.
Eat !
If you want it a bit thinner add a tablespoon of boiling water and whizz a bit more. I sometimes use this for Marie Rose sauce for prawns etc, when I add some tomato ketchup, a small splash of Worcester sauce, more pepper and quite a lot of freshly grated nutmeg. Yum.
Thank you so much for that! I'm going to have a go as soon as I can. Might add a squeeze of lemon juice for a nice lemon mayo to go with my prawns0 -
Zephyr you can use lemon juice instead of the vinegar, which would be nice with your prawns. We're having some today with some crayfish tails I got from Lidl - yummmmm.
And thank you Krlyr, I never thought of doing that because the instructions which came with my wand were very insistent on the yolk being whole, but I doubt if it matters and you're quite right about only chucking half the egg rather than half the mayo. Thanks ! (Got no dogs though !)0
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