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 into the yogurt? Now 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.
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Does making mayonnaise seem crazy?
In reality, I don’t do it all that often myself. But once in a while, it’s a magical and gratifying experience.
Why Make Mayonnaise at Home?
#1
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.
#2
Customizable
Not only will you get mayonnaise with an incredibly smooth and velvety texture, but you can customize it for your taste or a specific recipe. Add herbs, garlic, and lemon, among other things.
Wait!
If you’ve never made mayonnaise before, you may not know that ordinarily, homemade mayonnaise recipes are supposedly only good for a week in the fridge. Of course, commercially-made mayonnaise has preservatives added.
Commercial mayonnaise seems to last forever. So why make it myself? I don’t know about you, but our mayonnaise usage can be sporadic. I’m afraid I wouldn’t be able to use an entire recipe in a week.
How whey extends the freshness of mayo:
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.
If you make Greek yogurt at home, save a little bit of the whey you strained from your yogurt.
Not into homemade yogurt? No worries! 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 should be unflavored.
Tips for making Homemade Mayonnaise That Stays Fresh For a Month:
Most recipes call for using a blender to mix up mayonnaise, but a food processor will also work. And guess what? A whisk and a bowl will do the job if you are in the mood for a little exercise.
In reality, what’s most important about making mayonnaise is that your eggs be at room temperature before you start. A bowl of warm water out of the faucet will warm your unshelled eggs in just a few minutes if you haven’t planned.
How To Make Homemade Mayonnaise That Stays Fresh for a Month:
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If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thank you for visiting! Paula
Whey-O Mayo
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.
Ingredients
- 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)
Instructions
- 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.
Notes
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.
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Nutrition Information:
Yield: 20 Serving Size: 1 tablespoonAmount Per Serving:Calories: 105 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 19mg Sodium: 18mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 1g
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Rebecca
How safe is it to use raw eggs in a recipe?
Paula
The US Department of Agriculture (USDA) considers it safe to use raw eggs if they are pasteurized. Bottom Line: Raw eggs may contain a type of pathogenic bacteria called Salmonella, which can cause food poisoning. However, the risk of an egg being contaminated is quite low. Quoted from Healthline.
If people eating this food are very young, very old, or immuno-compromised, I would stick to pasteurized eggs. Otherwise, decide for yourself.
Mary Davis
How can you leave it at room temp for 8 hrs and not have any negative affect? Would it still have this shelf life if I refrigerated it right away?
Paula
Hi Mary,
The 8 hours give the whey time to “ferment” the mayo so it will last longer. I know that word doesn’t sound very appetizing but it seems to work and doesn’t affect the flavor. The mayonnaise has enough acid to keep it safe for 8 hours. Refrigerating right away would most likely not allow or encourage the little yogurt bodies in the yogurt-whey to multiply.
Becky
Well, I love this idea, Paula! I like the idea of making my own mayo and have done so, but there are only 2 of us, so it often went bad before I could use it all. This will get me making it more regularly. Does the whey cause the flavor to change significantly? Just wondering. You know I love my yogurt, so a bit of change in the flavor will not discourage me. I am excited to try this with my next available whey. Thanks, Paula.
Paula
Hey Becky,
I can tell absolutely no difference in the flavor. But that is a really good question. So glad you brought it up.