sboavida Posted April 29, 2016 Share Posted April 29, 2016 Hi! I only made homemade olive oil mayo once but I was afraid to eat it after a day or so because I don't really know for how long you can safely store it in your fridge and I was afraid of food poisoning. So, how long can you store it safely? Also anyone has tried to put garlic and herbs in your mayo? Sounds like something I am wiling to try... Thanks! Link to comment Share on other sites More sharing options...
kirkor Posted April 29, 2016 Share Posted April 29, 2016 2 weeks seems to be the upper limit that most folks reference ... but [a] use your sniffer as the test and you'll probably use it all up before it turns Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted April 29, 2016 Moderators Share Posted April 29, 2016 I tend to keep my mayo about a week, give or take a day or two. Usually by then I've used most, if not all, of it so it's not a big loss if I toss it and make a new batch. You can definitely add garlic or herbs to it. I've made a whole batch with a head or roasted garlic and some other herbs, that was really good, even though it was thinner than usual. Other times I just take part of my batch and mix it with herbs to make a dip or dressing for one meal -- I have a dill blend that's good for this, but any herbs you think sound good would work. I also sometimes will mix it with mustard and use that mixture as a dressing for a hamburger salad (greens topped with ground beef and whatever you like on a burger, like tomatoes, onions, and pickles). Link to comment Share on other sites More sharing options...
ArtFossil Posted April 29, 2016 Share Posted April 29, 2016 Mine is always gone within two weeks! But, in theory your homemade mayo will stay fresh for as long a period of time as the eggs you made them with. Link to comment Share on other sites More sharing options...
sboavida Posted May 1, 2016 Author Share Posted May 1, 2016 Thank you! I was thinking a week in the friagem would be OK, this is very helpful!! Link to comment Share on other sites More sharing options...
Little_Ramona Posted May 1, 2016 Share Posted May 1, 2016 I've always followed the expiration date of the egg you use to make the mayo but mine never lasts more than a week because we eat it on everything! ;-) I use a mason jar to make and store mine. (I think it's a pint.) It has a one cup marker on the jar so I start with one cup of oil, drop one egg in, 1 tsp lemon juice, 1 tsp apple cider vinegar, 1/2 tsp salt, and 1/2 tsp mustard powder. I blend it with a stick immersion blender and the whole process takes about 5 mins total. The jar seems to seal well and store well in the door of the fridge. And yes, you can definitely add spices! Link to comment Share on other sites More sharing options...
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