How To Make Homemade Mayonnaise Stay Fresh Up to a Month
Sneak Peek: Find out how to make homemade mayonnaise last longer by adding a small amount of yogurt whey to extend the freshness window from a week to a month.
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You may have a new reason to save the whey you get from draining yogurt. Keep reading to discover how this magical ingredient will help you make homemade fermented mayonnaise that can extend the shelf-life (in your fridge) for up to a month.
Don’t worry. Adding a small amount of whey won’t affect the taste of your mayo.
Three Reasons To Make Mayonnaise at Home
- Avoid a last-minute trip to the grocery store
- Customize to your taste
- Incredibly smooth and velvety texture.
Happy Cooks Speak Up
“This is excellent… I have tried different recipes and nothing compares to this. I used the avocado oil.. very smooth, mild texture.” — STEPH J.
How Long Does Homemade Mayonnaise Stay Fresh?
If you’ve never made mayonnaise before, you may not know that homemade mayonnaise recipes are only good for a week in the fridge. Of course, commercially-made mayonnaise has preservatives added, so it keeps much longer.
So why make it yourself? I don’t know about you, but our mayonnaise usage can be sporadic. I’m afraid I couldn’t use an entire recipe of homemade mayonnaise 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 or fermented mayonnaise.
If you make Greek yogurt at home, save some 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 opening it. You only need a tablespoon. Of course, the yogurt should be unflavored.
Tips for Making Homemade Mayo
Most recipes use a blender to mix mayonnaise, but a food processor also works. And guess what? A whisk and a bowl will work 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. If you haven’t planned ahead, a bowl of warm water from the faucet will warm your unshelled eggs in just a few minutes.
How To Make Homemade Mayonnaise with Whey for Longer Shelf-Life (In the Fridge)
FAQs About Homemade Mayonnaise with Yogurt Whey
I’ve heard from some readers that their mayonnaise wasn’t as thick as they would like. I went back to the kitchen and experimented a bit. If you use 2 egg yolks instead of 1 whole egg and 1 egg yolk and reduce the vinegar to 1 teaspoon instead of 2, your mayonnaise will be thicker if all other things are equal.
If you have an immersion blender, I encourage you to try making mayonnaise with it. Pour the ingredients into the plastic container that often comes with it, or use a quart glass jar.
This is how you do it: Add all the ingredients (except the pepper) in the order given with the oil last. Plunge the blender to the bottom of the jar or container. Turn on the immersion blender and slowly pull it up through the mixture. It takes about 20 seconds to go from the bottom to the top. Then, pump up and down two or three times. Stir in the pepper by hand. Let the mayonnaise stand at room temperature for eight hours before storing it in the fridge.
If you mix the mayo too long, it will begin to break down. Add one tablespoon of boiling water and mix it with the mayonnaise to make it thick again.
Try it in my Greek Yogurt Chicken Salad with Poppy Seeds, Ham Salad, my sister’s famous Potato Salad with Cooked Dressing, or these family-friendly Deviled Eggs without Mustard.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Homemade Mayonnaise that Lasts Longer
Ingredients
- 2 large (36 g) egg yolks (room temperature)
- 1 teaspoon apple cider, white vinegar, or lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon whey drained from plain yogurt
- pinch sea salt
- 1 cup (198 g) avocado oil or vegetable oil
- dash of cayenne red pepper
Instructions
- Combine 2 large (36 g) egg yolks (room temperature), 1 teaspoon apple cider, white vinegar, or lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon whey, and a pinch sea salt, in a bowl, a blender, or a medium mixing bowl.
- Drip or barely trickle 1 cup (198 g) avocado oil into the egg mixture with the 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
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.