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How long will my home-made mayo last?

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Finally, huge success for me using a stick blender to get homemade mayo. Now I have a cup and a half of lovely mayo in my fridge. Unfortunately I don't use it all that often (original purpose was caesar salad dressing).

How long will I be able to keep it? The eggs are raw in it.

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  1. I made some just before Christmas.
    since we love mayo it's used a lot and in various ways.
    1. make your own tartar sauce
    2. spooned into paste of garlic, lemon grass and ginger
    then rubbed on fish > bake
    3. mixed with relish and ketchup for 1000 island

    http://paleohacks.com/questions/97093...

    11 Replies
    1. re: iL Divo

      I just made my first batch of mayo! It is sublime and just as exciting as everyone has said it would be~for us food geeks at least.

      I love the baked fish idea. What kind of fish have you used this recipe for? I have halibut and salmon in my freezer. I'd love to make this tonight.

      1. re: pagesinthesun

        I did baked salmon with a mayo/herb rub, then topped with panko and drizzled with olive oil. It was delish. Kept some of the leftover herb may for after cooking too.

        1. re: pagesinthesun

          I"m sorry pagesinthesun
          I hadn't seen this post of yours.
          DDS#2 is a huge fishing fanatic.
          his buddies rent boats or fishing cruise things whatever they're called. when they go out, it's far off the coast and sometimes into Mexico. his dad and I are fortunate because we get some of his catch. so good. that rub was used on (I think he said it's called) Red Cod. maybe the best fish I've ever had. nice and firm, succulent and delicous flavor.
          not sure if it's something that can be bought in a fish store or off the dock in San Diego or anything. but we love salmon where it would be perfect for the rub or orange roughy or even shrimp.

          1. re: iL Divo

            Great! Thanks to both of you. I have salmon waiting in the fridge. I'm making this tonight!

            1. re: pagesinthesun

              pages, can you easily get lemon grass or do you buy it in the produce dept in the squeeze tube?

              1. re: iL Divo

                I find the squeeze tube works in a pinch, but doesn't taste nearly as good as the fresh, although sometimes the fresh part is questionable. If I was making a sauce and not a soup, I would probably use the paste as it is a finer texture I cannot get that working with the grass itself.

                1. re: cleopatra999

                  +1 cleo

                  1. re: iL Divo

                    If I were to go to the Asian market I would buy fresh, but I use the squeeze tube mostly. I'm glad I'm not the only one! ;)

                    1. re: pagesinthesun

                      yesterday in Von's there it was again in the produce section, the squeeze tube not the real. love that it's there. and you're not the only one, gotta love convenience.

                      1. re: iL Divo

                        I made your recipe for salmon last night. I have to admit I have never baked salmon before. We always grill our fishes. It was sooo yummy. We all love it!

                        1. re: pagesinthesun

                          yeah!

      2. Congrats! Yeah just watching it turn into mayo is a treat. I make mayo and aioli a couple of times a month. You have to use enough ingredients to actually make the 'stick blender' method work. I always give half away the day I make it/them to friends/family with the caution to use it up right away. I don't like to keep it in the fridge any longer than about four days. What I haven't used I wash down the drain. It's not, after all, that expensive to make.

        3 Replies
        1. re: Puffin3

          I should probably buy some cheap oil for mayo. I used up the last of my organic. This batch of mayo was definitely not cheap. If I can keep it for a while I will. I will use it for some salad dressing this week and on fish, I have a nice salmon fillet in the freezer.

          1. re: cleopatra999

            Maybe cheaper, but if you really want cheap oil, just go back to commercial mayo.

            1. re: sr44

              okay maybe not cheap, but at least not $15 bottles of organic canola.

        2. Adding xanthan gum will help keep it stable & emulsified. Should be proportion ratios online.

          1 Reply
          1. re: biggreenmatt

            is it a matter of stability or health in keeping it?

          2. A while ago, I started making my own mayo. I had to stop because I was eating so much more of it than store-bought that I started to experience personal growth.

            8 Replies
            1. re: sr44

              Is there a way to know if my mayo has gone off?

              1. re: cleopatra999

                Taste it. It doesn't really go rotten, it just becomes bland and sometimes slightly watery. Add more salt and/or lemon juice, and see how you like it. You won't be risking food poisoning as long as it's been kept cold.

                If it has been left out, it could make you sick.

                1. re: Jay F

                  It has been in the fridge the whole time.

                  1. re: cleopatra999

                    How long is the whole time?

                    1. re: Jay F

                      Just 5 days so far.

                      1. re: cleopatra999

                        So taste it, and add lemon and salt. How does it taste then?

                        1. re: Jay F

                          had it today in tuna, with a little taste before. tastes good still, no change :)

                          thanks for the help.

                          I will keep it and continue to taste prior to use.

                  2. re: Jay F

                    Although it is a good practice to keep it refrigerated most Mayo's pH is too low for Bacteria to grow in it.

              2. Am I remembering incorrectly or can whey be added to homemade mayo to keep it lasting longer?

                I've always wanted to try that and have wondered if just the pour-off from some yogurt would work.

                2 Replies
                1. re: Violatp

                  You're entirely correct Violatp; adding some whey (strained off plain yogurt) is the key.

                  The trick is to add some whey and lemon juice to the ingredients, whiz up the mayo, then leave the finished mayo out on the counter overnight. Leaving it at room temperature the first night after you make is actually safer than putting the mayo directly in the fridge, because the lemon juice kills bacteria better at room temp, and the whey will culture the mayo, which prevents the nasties from growing.

                  Your mayo will last a long time in the fridge if you do this.

                  1. re: GardenFresh

                    That is very cool. What a leap of faith, though, to leave it out on the counter overnight. I trust you. That goes against the grain of my limited food safety experience.

                2. I only make as much as I'm going to use. I use non-organic canola oil, plus a topping-off of EVOO.

                  I usually make tuna salad if I have any left over, or else flavor the leftover mayo more and cut up some veg for crudites, or in the summer, I slice some tomatoes.

                  I never hold it over, but it never goes to waste.

                  1. How long would you keep cracked raw eggs before disposing? That should answer your question.

                    1 Reply
                    1. re: Scoutmaster

                      Not really the pH of most Mayo is too low for bacterial growth, so as long as you do not get anything in it it is actually safe unrefrigerated.

                    2. I want to know how long it will last too. I don't use mayo very often so I haven't made any because I know I can't use it up before it goes bad

                      It would be nice to know how long it is safe in the fridge.

                      3 Replies
                      1. re: rasputina

                        I wound up keeping mine for a good 2-3 weeks, until it was used up. No ill effects.

                        1. re: cleopatra999

                          That's good to know. Thanks for reporting back. I have a pint jar in the fridge that is 2-3 weeks old and smells fine.

                        2. re: rasputina

                          I only make as much as I'm going to use. It stays safe in the fridge, but it's never as tasty, and it becomes more liquid-y over time.

                        3. I toss remains after two weeks. If I ever get around to using pasteurized eggs I'll probably keep it longer.
                          For an additional use, if you like grilled cheese sandwiches, try spreading the bread with mayo instead of butter.