Now I have a new reason to save the whey you get from draining yogurt. Keep reading to find out how this magical ingredient will help you make Homemade Mayonnaise That Stays Fresh for a Month.
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?
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.
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.
How long does homemade mayonnaise stay fresh?
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.
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) to homemade mayo seems to extend the freshness window up to a month. It’s called lacto-fermented mayonnaise.
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 Longer:
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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- 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.
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Nutrition Information:Yield: 20 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 105Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 19mgSodium: 18mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 1g