I’d like to try making my own mayonnaise but I don’t know how to go about it. It is perhaps because I am more concerned with Salmonella and all, and its short shelf life. Has any expert discovered the best way or best ingredient that can make mayonnaise last longer? Is it really true that you cannot freeze mayonnaise?
Keeping your mayonnaise in the freezer is discouraged because it will turn into a mess of centrifuged oil and water once thawed.
Whether opened or not, a jar of commercial mayonnaise may be stored safely in room temperature because of its preservatives. For best quality, refrigerating it immediately once opened is recommended. The shelf life of commercial mayonnaise depends on the manufacturer’s “Use by Date”, while homemade mayonnaise must be consumed within at least 4 weeks.
Can You Freeze Mayonnaise
Of course, proper freezing can keep any food safe for consumption. If you freeze mayonnaise, its shelf life will merely be extended, but technically, you can no longer call it mayonnaise after it defrosts.
The water and oil in mayonnaise is emulsified only because of the egg yolk. Once the emulsion breaks due to the freezing and thawing process, you can never bring it back again.
Mayonnaise is not like tomato paste or puree. When water separates from the latter, you can stir it up back to revive the desired consistency.
With frozen mayonnaise, you cannot just stir the separated oil and water – with the egg yolk – to mix them again.
Eternally at odds with each other, there is no longer any emulsifying mechanism once the water content turns into ice particles.
Special considerations must be observed when storing homemade mayonnaise. If you used olive oil, don’t even refrigerate it. Consume it right away because this type of oil solidifies easily.
How to Preserve Mayonnaise
While it’s true that mayonnaise can’t be frozen without breaking its consistency, here are some tips and guidelines in preventing spoilage ahead of time and maintaining its quality:
- If possible, use pasteurized eggs when making your own mayonnaise
- Just store any commercial mayonnaise in your cupboard if it is unopened
- You may refrigerate your leftover mayonnaise or place it in a cool spot in your kitchen (A temperature of at least 5 degree Celsius is good enough
- Do not expose your mayonnaise to high temperature either, as this may cause your mayonnaise to go brown and lose its freshness (It may still be edible though)
- Do not add any leftover or old mayonnaise to your freshly prepared mayonnaise
- If you have accidentally freeze your mayonnaise and it separated, try whirling it with a blender while adding a bit of lemon juice or vinegar
- For a homemade mayonnaise that lasts for weeks, try using the lacto-fermentation process (Its strong acids can help hold the growth of yeasts and bacteria at bay)
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