To be safe, I would stick to the 3-5 day rule. Some say that while the color, flavor, or texture may change it’s generally still safe to eat refrigerated mayonnaise even after its “use-by” date. With that being said, you can store your mayo in an air tight jar or container in the fridge for 3-5 days. Homemade mayonnaise doesn’t have any preservatives in it, therefore it won’t keep as long as a store bought mayo would. However you choose to serve your homemade mayonnaise, you can feel good knowing that you made it from scratch! Leftovers If you aren’t a mayonnaise aficionado like myself, I have created a list of options to incorporate your homemade dressing into! This works great in a blender such as the magic bullet.Īside from a classic sandwich spread, mayonnaise can be incorporated into a variety of different dishes. Blender Option: – Place all the ingredients in a blender such as a magic bullet and process until emulsified and thick.The pouring process should take you about a minute. Extra-virgin olive oil (and mustard oil) can lend emulsions like mayonnaise an unpleasantly bitter taste, but a simple trick can strip away all the bitter-tasting compounds. Using an immersion blender (or regular blender) gives it a smooth, creamy texture. Slowly drizzle in the rest of the olive oil, while the food processor still on high, until the mixture has emulsified and thickened. In a bowl mix the garlic and herb soft cheese, olive oil and lemon to. Food Processor Option: Place the egg, Dijon mustard, lemon juice and 1/4 cup of the olive oil in the food processor.Olive Oil – Regular, not extra virgin! We want a thick consistency.Lemon Juice – I used freshly squeezed but store bought will work as well.
Dijon Mustard – Optional but adds a little tanginess to the mayo.Egg – The main ingredient in mayonnaise, there is no mayo without the egg.This was NOT mayo I might have tried to use it in an oil and vinegar dressing, but it just looked so awful. Reading the directions in the Whole30 book, it sounded so easy. Simple enough, this recipe uses only 4 ingredients – ones you probably already have at home! Toss everything into a blender and Voila! You have a rich and creamy homemade mayo that you can use for a variety of different meals throughout the week! Ingredient Notes And since my husband LOVES ranch, that meant making homemade mayo. Thankfully, it’s much easier to make it at home now either with a food processor or a blender.
She used to use a mixer since she didn’t have a blender or food processor and it used to be a nightmare for her to make. Back in the day she never used to buy it, always made it homemade and it was so much better. I first learned to make mayo when I was kid since my mom used to make mayonnaise all the time at home. I can’t even begin to count how many recipes I have made that incorporate mayo! Mayonnaise really only requires 2 ingredients, eggs and oil, but since we want to add a bit more flavor to it, I’m adding some Dijon and lemon juice.
Mayonnaise has to be one of my favourite condiments. Made with only 4 simple ingredients, in under 5 minutes – use for sandwiches, salads, dips and more! A Homemade Mayonnaise recipe sure to impress.
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