homemade mayo - how long does it last?

squeaky

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!!

The outfit that I worked for used whole egg, and also acetic acid (which is the primary constituent of vinegar).

Although it was made in industrial quantities (43ltrs in 96 secs flat) it is in fact made exactly the same way you would do it - oil, water, vinegar(as acid), mustard, sugar, salt, egg; with everything except the oil whizzed up and then the oil added under control.

This does tend to give a paler mayonnaise than home made.

HTH

I posted a recipe somewhere here which is based on quantities to fit with using a single whole egg. I'll see if I can find it. This too makes a pale mayonnaise.

Edit: Post #2 in this thread:-

http://forums.moneysavingexpert.com/showthread.html?p=1153359

morganlefay

I love HM mayo but my recipe used 2 egg yolks and if I didn't want to make merengue that day I never made it as I couldn't make myself throw away egg whites. But now I have discovered (thanks Nigella) that egg whites freeze fine in a poly bag, AND that (as Squeaky says) you can make mayo with a whole egg. I use a stick blender, you slide the egg into the beaker thingy, gently so as not to break the yolk, you add about 200 - 250 ml oil (olive, sunflower, groundnut or a mix) on top of the egg, then add a splash of vinegar or lemon juice, salt and pepper (you can see it's a much more casual approach than making it the 'proper' way) then fit the stick blender cup thing over the egg yolk and whizz. It is lighter than a 2 egg mayo, but very good, and none of that dripping in the oil one drop at a time to start with. I always do it this way now and feel very smug that I haven't wasted the egg white.

Debt_Free_Chick

custardy wrote: »

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

I always do this with vinaigrette dressings too and give the beaker a good shake. I think it helps to emulsify the ingredients giving a good glossy finish.

squeaky

The emulsion is produced by mixing oil and water (usually part of vinegar - it's NOT pure acetic acid! That stuff is nasty!)

While a good shake can do the job - whisking or whizzing tends to give a better result.


Note:- If you've got some single or double cream and it won't whisk up nice and thick... add a couple of tablespoons of water and then whizz it. Stick blenders are ideal for this job.

squeaky

morganlefay wrote: »

then add a splash of vinegar or lemon juice, salt and pepper

Don't forget the mustard for a bit of a kick

Mayo will take a lot of flavours very well too.

Lemon is an obvious one - but if you stick the zest of a lemon in the portion of oil you want to use (for a day or five) then pour your oil in (via a tea strainer if you don't want "bits", you'll get a more lemony taste.

On the subject of oil (in fact ALL your liquid ingredients...

..mayonnaise makes better and thicker when all the liquid ingredients are COLD.

So if you can plan it, bung the (measured) oil, your vinegar bottle, lemon juice, (water) and the egg in the fridge overnight.

Lemon and FRESH tarragon work well.

You can pinch ideas for flavours from here...

essfoods

The outfit I used to work for has branched out a lot I see


If you need dips...

Just add :-

Cream cheese

Brie

Chilli powder

Curry powder

..get the idea?

Skint_Catt

Thanks for this thread. I made the Slimming World 'free' mayo at the weekend, but it's mank as its from Fromage Frais and very watery.

Will give this ago, even though if I use oil it'll have some syns!

C xx

squeaky

odds-n-sods wrote: »

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.

I've been checking back with my old company and they've been very helpful.

Their mayo, made much the same way as mother makes, was made with pasteurized egg and with a good concentration of vinegar (acetic acid) and so would indeed keep for more than two weeks.


However...

Mayonnaise made with unpasteurized egg means that you risk Salmonella.

If you trust your egg supplier, home made mayonnaise should be kept chilled and used within three days.



Note: Mayonnaise bought commercially usually has preservatives in it to extend shelf life. It always has use by advice on the label somewhere.

sandy2_2

Generali wrote: »

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.

Try adding in some blue cheese to the mayo, it's truely scrumptious

kittykat500

Is it possible to buy pasteurised egg in the supermarket, please?

squeaky

Yep.

Third paragraph here...

http://www.britegg.co.uk/productsection/lion_mark.html