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? 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 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, lemon among other things.
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.
Whey saves the day…
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:
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. Thanks so much! Paula
- 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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- KitchenAid KSB1575ER 5-Speed Diamond Blender with 60-Ounce BPA-Free Pitcher - Empire Red
- OXO Good Grips 11-Inch Better Balloon Whisk
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Nutrition Information:Yield: 20 Serving Size: 1 tablespoon
Amount 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