kiko13 Posted May 20, 2015 Share Posted May 20, 2015 I made some avocado mayo last night and it was really good. The recipe from the book seemed to make such a small amount and I'd consider making a double or triple batch all at the same time, however I was wondering how long I can expect it to stay good. I'd hate to make a bunch at once only to have it go bad fairly quickly. Seems like avocados don't last long in general. Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted May 20, 2015 Moderators Share Posted May 20, 2015 Some say a week for mayo, based on the raw eggs. Mine seems to last closer to 2 weeks. I haven't made Avocado Mayo (assuming you mean incorporating ripe avocado in with your mayo, I have made my mayo using avocado oil) so I can't say for sure. I do recall Melissa Joulwan advising you make the mayo, then just make small amounts of sauces from it as they are more likely to "break" due to the addition of other ingredients. Link to comment Share on other sites More sharing options...
kiko13 Posted May 20, 2015 Author Share Posted May 20, 2015 Thanks for the reply. This is helpful. Yes, I incorporated a ripe avodado. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.