How can I stabilize homemade mayonnaise to make it last longer?

Question

How can you stabilize homemade mayonnaise to make it last longer? Discover tips and ingredients that can help extend the shelf life of your mayo.

Answer 1

To stabilize homemade mayonnaise and extend its shelf life, use pasteurized eggs, add an acid like lemon juice or vinegar, and store it properly in the refrigerator.

Detailed Explanation:

Homemade mayonnaise is delicious but more prone to spoilage than commercially produced versions. This is because it lacks the preservatives found in store-bought mayo. Here's how to stabilize it:

1. Use Pasteurized Eggs: Raw eggs can carry salmonella. Using pasteurized eggs significantly reduces this risk and extends the shelf life of your mayonnaise. Look for pasteurized eggs in the refrigerated section of your grocery store.
2. Incorporate an Acid: Lemon juice or vinegar acts as a natural preservative. The acidity inhibits bacterial growth. Use at least 1-2 tablespoons of lemon juice or vinegar per cup of oil. White vinegar, apple cider vinegar, or even a flavored vinegar can be used, depending on your taste preference.
3. Proper Emulsification: A stable emulsion is key. Add the oil very slowly, drop by drop at first, while whisking vigorously or using an immersion blender. This ensures the oil and egg yolks bind properly, creating a stable and long-lasting emulsion.
4. Refrigerate Immediately: Store your homemade mayonnaise in an airtight container in the refrigerator as soon as it's made. Keep it consistently refrigerated at or below 40°F (4°C).
5. Avoid Contamination: Always use clean utensils when handling your mayonnaise to prevent introducing bacteria. Never double-dip!

Pro Tip:

Don't over-process the mayonnaise. Over-blending can cause the emulsion to break, resulting in a thin and unstable mayonnaise. Stop blending as soon as the mixture is thick and creamy.