What do you do when you open a container of yogurt and see a clear liquid on top? Do you pour the liquid (whey) down the sink or stir it back in to the yogurt? If you are the pour-it-down-the-sink type, like me, I have a new reason to save the whey. Keep reading to find out how this magical ingredient will help you make Homemade Mayonnaise That Stays Fresh for a Month.
Does making your own mayonnaise seem crazy? In reality, I don’t do it all that often myself. But once in awhile, it’s a magical and gratifying experience. Not only will you get mayonnaise with an incredibly smooth and velvety texture, but you can customize it to your own tastes.
Then there is the convenience factor. In the event you run out of your usual mayonnaise, the option to make it yourself could save you a last-minute trip to the grocery store. All of the ingredients are likely already in your kitchen.
If you’ve never made mayonnaise before, you may not know that ordinarily, homemade mayonnaise recipes say it’s only good for a week in the fridge. Compared to commercial mayonnaise, which seems to last forever, that causes me to hesitate.
As it turns out, adding whey (that yellowish liquid you see collected on top when you first open a container of yogurt) extends the freshness window up to a month.
Not into homemade yogurt? No worries! Simply pour off the liquid you see on top of commercial yogurt when you first open it. You only need a tablespoon. Of course, the yogurt needs to be unflavored for obvious reasons.
Tips for making Homemade Mayonnaise That Stays Fresh For a Month:
In reality, what’s most important about making mayonnaise is that your eggs be at room temperature before you start. A bowl of fairly warm water out of the faucet will warm your unshelled eggs in just a few minutes if you haven’t planned ahead.
How To Make Homemade Mayonnaise That Stays Fresh for a Month:
A standard mayonnaise recipe with 1 tablespoon of whey added–instead of a week in the refrigerator, your homemade mayonnaise will keep for a month.
- 1 egg + 1 egg yolk (room temperature)
- 2 teaspoons apple cider or white vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon whey (drained from plain yogurt)
- Pinch of sea salt
- 1 cup avocado oil
- Dash of cayenne (red pepper)
- Combine first five ingredients in a food processor bowl, a blender, or a medium mixing bowl. Blend well.
- Drip or barely trickle 1 cup of avocado oil into egg mixture with machine on or while you whisk vigorously by hand.
- Add a dash of cayenne.
- Pour finished mayonnaise into a glass jar and cover. Allow to sit on the kitchen cabinet at room temperature for 8 hours, then refrigerate.
This mayonnaise will stay fresh for about a month when refrigerated.
One of the reasons I like to make my own mayonnaise is so I can use one of my favorite foods, avocado oil. You can substitute vegetable oil or grapeseed oil. I don’t personally care for olive oil in my mayonnaise. Namely, because the flavor is too strong.
- Serving Size: 1 tablespoon
- Calories: 104 kcal
- Sugar: .1 g
- Fat: 11.4 g
- Carbohydrates: .1 g
- Fiber: 0
- Protein: .5 g
Keywords: mayonnaise, do-it-yourself mayonnaise, how to make mayonnaise, whey, yogurt whey