Mzboop Posted August 18, 2013 Share Posted August 18, 2013 I love all the different dressings you can make from the mayo but how long are they good for in the fridge? Same with the different vinegarettes? Link to comment Share on other sites More sharing options...
amberino21 Posted August 18, 2013 Share Posted August 18, 2013 Mayo should last as long as the eggs use by date. Vinaigrette should last a long time - presuming its just oil and vinegar? Link to comment Share on other sites More sharing options...
Guest Posted August 18, 2013 Share Posted August 18, 2013 Mayo should last as long as the eggs use by date. Vinaigrette should last a long time - presuming its just oil and vinegar? I guess I'll have to ask my farmers for dates. Ours are unwashed, pastured eggs. We keep them in the basement for up to a month. I have been trying to use the mayo within a week which means that I don't make it often because I don't want to waste ingredients. Longer is freedom! Thanks, Amberino! Link to comment Share on other sites More sharing options...
Lizitea Posted August 19, 2013 Share Posted August 19, 2013 eggs last a very long time and mayo lasts as long as it's eggs vinegrette lasts forever Link to comment Share on other sites More sharing options...
amberino21 Posted August 19, 2013 Share Posted August 19, 2013 I guess I'll have to ask my farmers for dates. Ours are unwashed, pastured eggs. We keep them in the basement for up to a month. I have been trying to use the mayo within a week which means that I don't make it often because I don't want to waste ingredients. Longer is freedom! Thanks, Amberino! Haha....we go through a batch of mayo in less than a week! Ive never worried about it going off. There is two of us, and we do use it on most meals though Link to comment Share on other sites More sharing options...
malie Posted August 20, 2013 Share Posted August 20, 2013 My vinaigrettes go lumpy if I leave them in the fridge, even overnight. Thoughts on that, anyone? Should I just shake to loosen them up? So far I've been too grossed out and have just tossed the leftovers, heh. Link to comment Share on other sites More sharing options...
jent103 Posted August 20, 2013 Share Posted August 20, 2013 What's in your vinaigrette? If it's just oil and vinegar with seasoning, I just leave mine on the counter. Olive oil will get semisolid if it's refrigerated. Link to comment Share on other sites More sharing options...
Guest Posted August 20, 2013 Share Posted August 20, 2013 Haha....we go through a batch of mayo in less than a week! Ive never worried about it going off. There is two of us, and we do use it on most meals though I have been on cooked veggies only since March, so I haven't seen as many may opportunities. I did make a creamy balsamic last night and put it on chicken and some roasted veggies and it was nice! My vinaigrettes go lumpy if I leave them in the fridge, even overnight. Thoughts on that, anyone? Should I just shake to loosen them up? So far I've been too grossed out and have just tossed the leftovers, heh. Like the Tessamae's, you can give it a quick bump in the microwave or warm it in warm water. This is likely just the oil firming up. Even taking it out 15 minutes before serving will probably work in the summer. Link to comment Share on other sites More sharing options...
pjena Posted August 20, 2013 Share Posted August 20, 2013 Malie - Just take the dressing out of the fridge when you start making dinner and it should loosen up by the time you're ready. It's just because it's cold. Link to comment Share on other sites More sharing options...
amberino21 Posted August 20, 2013 Share Posted August 20, 2013 I have been on cooked veggies only since March, so I haven't seen as many may opportunities. I did make a creamy balsamic last night and put it on chicken and some roasted veggies and it was nice! Like the Tessamae's, you can give it a quick bump in the microwave or warm it in warm water. This is likely just the oil firming up. Even taking it out 15 minutes before serving will probably work in the summer. Mayo on cooked vegies rocks. I dip green beans and broccoli in it, roast Brussel sprouts, spoon it on sautéed cabbage, put it on roast sweet potato....see why we go through it so quick? Haha Link to comment Share on other sites More sharing options...
Lizitea Posted August 21, 2013 Share Posted August 21, 2013 I don't believe vinaigrettes need to be in the fridge at all. I never have, if it is just basically oil, vinegar, mustard a bit of garlic -- I never have. Link to comment Share on other sites More sharing options...
Physibeth Posted August 21, 2013 Share Posted August 21, 2013 I never refrigerate my vinaigrettes either. Link to comment Share on other sites More sharing options...
Trineoty Posted August 21, 2013 Share Posted August 21, 2013 I have heard that mayo is good for about a week. The reason pastured eggs stay good so long is because there is a protective coating on the egg when the hen lays it. Once that coating washes off, the egg is susceptible to bacteria. This is why grocery store eggs need to be refrigerated. However, there are soooo many uses for mayo. Ranch dressing, blue cheese dressing, on veggies, tarter sauce....I mean, seriously, can a batch last longer than a week! Coat chicken tenders in almond flour, bake, then serve with a mayo/Dijon mustard mixture....yummy! Link to comment Share on other sites More sharing options...
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