homemade mayo - how long does it last?

Cardinal-Red

I'm quite sure this is the wrong place but am sure somebody will know the answer or move it to the right place.

Ok today I made some homemade mayo for the 1st time. (And never ever going back to the white stuff!!)

Ingredients were dijon mustard, olive oil, an egg yolk and some lemon juice.

It's now in my fridge and was just wondering how long I can keep it for; and is it possible to freeze it?

Thanks guys!

squeaky

It doesn't freeze well.

Well covered it should last three weeks in the fridge.

For your next batch I'd suggest using vinegar instead of some of the lemon juice - it's a natural preservative and is the ingredient we used when I worked in a factory that really did make Real mayonnaise - (not like those "real" mayo's you see on the supermarket shelves)

odds-n-sods

It should keep for several days, but no longer than 5 due to the raw egg. The vinegar will help keep it longer than lemon juice, but as there are no preservatives in it, it wont keep like bought mayo. Make it in small batches.

3 weeks is far too long, squeaky. Even pasteurized egg in mayo won't keep that long.

vivaladiva

I love home made mayo but the fact that it doesn't keep for long stops me making it. If you're using an egg yolk it's difficult to scale down the recipe - would using pasturised egg help?

odds-n-sods

To scale down an egg yolk, beat it with a fork, then weigh it out. (or vice versa) Use half and add the rest to scrambled egg, or give to a cat.

custardy

definatly,as for me the mayo would then have the shelf life of the past' egg.
though one of those 'stick' style hand blenders with the small bowl attachments lets you make small batches easily
i also prefer to use a light olive oil(or 50/50 with veg oil) but its a personal thing

Generali

I find mayo made with 100% olive oil too strong as well. Try using grapeseed oil or sunflower oil.

Garlic is good in mayonnaise too. 1 clove for mayo, 3 for alioli. Homemade alioli with crudités and bread is one of the great dishes to share with friends.

Debt_Free_Chick

Groundnut oil is also excellent for all manner of salad dressings as well as mayo. It also has the advantage of being relatively cheap compared with grapeseed or olive oil.

Cardinal-Red

Thanks guys - I made it for first time tonight and I don't think the keeping is going to be an issue!! It's almost all gone - such a different taste to Hellman's stuff!! It's been used in everything today haha.

Now totally off topic here but can anybody shed any light on why factory mayo is white?? Mine is a very yellow colour as you'd expect from the ingredients!!

odds-n-sods

It because they dont' use mustard. and they probably add a colourant so that it stays snowy white.

custardy

Cardinal-Red wrote: »

Thanks guys - I made it for first time tonight and I don't think the keeping is going to be an issue!! It's almost all gone - such a different taste to Hellman's stuff!! It's been used in everything today haha.

Now totally off topic here but can anybody shed any light on why factory mayo is white?? Mine is a very yellow colour as you'd expect from the ingredients!!

as your making it near the end add a little hot water.it will whiten
and you can tweak the consistency this way