War on Waste! Left Over Mayonnaise

purpleivy

I made some very tasty mayo type dressing last week. Used cold pressed rapeseed oil and olive oil. there is probably about 125ml/half an eggs worth. If I freeze it will separate no doubt. So what could I put it in if it does that? 'Disappear' it into something!

Could I re emulsify with a new egg?  I wouldn't have long to use it up though, so some dish or other might be bettter. 

Brambling

I've never tried it but there are lots of recipes on line for chocolate mayonnaise cake 

Chocolate Mayonaise Cake | BBC Good Food

Pollie

If you cannot use it food wise in time, it is good for removing stickers or sticker residue, shining stainless steel and  stopping hinges from squeaking.

purpleivy

Chocolate Mayo cake sounds interesting but on this occasion it has garlic powder and onion powder in as well as ground black pepper. Good for the future when I may have the bland purchased stuff! Thank you!!

CapricornLass

Put into mashed potatoes instead of butter and milk

goldfinches

Or use it to flavour potato cakes along with anything else you care to chuck in from chopped up greens to fish etc. or could you mix it into mince to make either meatballs or scotch eggs. 

carriebradshaw

add a little sweet chilli sauce mix it through, then toss some potato wedges in it and roast them

cornishchick

Makes a great coating for breading instead of eggs.
 I also use it to make a low carb pancake/chuffle thing.
 Spread on bread before grilling. Makes a grilled cheese extra crunchy.
 Add a but more lemon and mix with cooked pasta and cheese.. 

purpleivy

Thanks!  Some great ideas!  I think it will be mashed potatoes, if there is anything left when I get back. 

MrsStepford

Don't use mayo that has been hanging around. When I was a nanny, my employer urged me to eat up her home-made coleslaw made with home-made mayo, before she and her husband went away for the weekend. He and I both scoffed it and we were both horribly sick all weekend. 

purpleivy

MrsStepford said:

Don't use mayo that has been hanging around. When I was a nanny, my employer urged me to eat up her home-made coleslaw made with home-made mayo, before she and her husband went away for the weekend. He and I both scoffed it and we were both horribly sick all weekend. 

Thanks for that good advice. When I make mayo I date it with a marker for the day the eggs go OOD.  Kept in the coldest part of the fridge.  I have heard that you can 'pasteurise' eggs at home or culture the mayo so that it lasts longer, but need to do some research on that. 

The only thing that ever made either of us ill was my husband using OOD squirty cream!   I have a background that includes food hygiene, so I'm moderately neurotic about not poisoning people.