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homemade mayonnaise

adamclyde Jan 31, 2008 08:05 PM

OK, I made a great batch of homemade mayonnaise last week. Great stuff. I have two questions for all of you.

First question. Should I use it in my daughter's lunch? It would be in her lunch bag from 8 until noon unrefrigerated. Is that more of a problem with homemade than a store-bought brand? (i.e., are there preservatives in store bought that would prevent little nasties from creeping into the sandwich). If it makes a difference, I didn't use pastuerized eggs. But I did follow advice from alton brown to leave it out for an hour or so after making it to let the acidity do it's work.

Second question. I've got a lot of this stuff. Outside of sandwiches, what else would you use it for? I was watching Complete Pepin or whatever that was called and he talked about how it's a mother sauce. I looked in my James Peterson "Sauces" book to get some ideas too. But wondering what you would do with it, outside of sandwiches. The stuff is so good, it's almost edible on its own.

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  1. andytee Jan 31, 2008 08:47 PM

    you said yourself it is almost edible on its own - so what is the problem?

    i would drizzle it over vegetables, toss grated celery root in it, spread it over poached salmon, dip steamed artichoke in it...

    1. Caroline1 Jan 31, 2008 09:07 PM

      You can use it as a base for aioli, tartar sauce, it's used in "scratch" ranch dressing, it can be mixed with sour cream and spices as a dressing for potato salad, chicken or tuna salad, it's a nice dressing on sliced tomatoes, you can also do the sour cream/mayonnaise mix with crumbled blue cheese or even feta for a dressing for lettuce wedges. It's great in waldorf salad. Add extra seasonings like poppy seeds and a bit of sugar for fruit salad. Tons of things you can do with good mayonnaise. These are just a very few.

      1. MMRuth Feb 1, 2008 03:34 AM

        It's wonderful with chives added in, and thinned out a bit with vinegar or lemon juice as a salad dressing.

        1. Gio Feb 1, 2008 03:51 AM

          To answer your first Q...I would not use the mayo for your daughter's sandwiches. IMO the unrefridgerated time is too long.

          I second all the lucious ideas for your second Q, though.

          1. m
            morwen Feb 1, 2008 07:26 AM

            How long will homemade mayo keep? Most recipes I've checked say 4 days to a week tops in the fridge so I've taken to making small amounts but I'd love to know if it will actually keep longer than that.

            1 Reply
            1. re: morwen
              adamclyde Feb 1, 2008 09:05 AM

              in the fridge, the taste/flavor generally keeps for a good two weeks for me. but I'm guessing that food safety is a bigger issue - I have no idea how long it is to keep it "safe".

            2. chowser Feb 1, 2008 09:38 AM

              For the lunch, if you use an insulated lunch box, I add a frozen gel pack which keeps the lunch cold.

              1. b
                bite bite Feb 1, 2008 09:52 AM

                deviled eggs.

                1 Reply
                1. re: bite bite
                  SSqwerty Feb 23, 2008 11:48 AM

                  I agree. Topped with interesting stuff --poached shrimp. Salmon caviar. Slices of white anchovy. Lobster. Sauteed wild mushrooms.

                2. v
                  violabratsche Feb 1, 2008 05:46 PM

                  When my daughter insisted on having mayo on sandwiches going to school, I'd make them out of frozen bread, and package them up quickly and tightly, with a frozen juice box. The sandwich was still cold, and the juice...well, sometimes it was more like a slush, but at least the sandwich stayed cold.


                  1 Reply
                  1. re: violabratsche
                    sfumato Jul 17, 2008 09:48 AM

                    My mom did that with my drinks, too... I had an awesome orange juice slush every day!

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