Shelf Life of a Home Made Mayonnaise

A commercially available mayonnaise packed in jar or sachet has a relatively long shelf life. It can be stored in ambient temperature for long period even after opening. The storage life is expected to last longer when refrigerated.

How about the home made mayonnaise? I made a mayonnaise. I want to know its expected shelf life under refrigerated condition. An open egg is a perishable good so I won’t expect it to last long in room temperature.

Gathering of Ingredients:

Oil. Can be vegetable oil, palm oil, virgin coconut oil or olive oil. A bad tasting oil will surely result to inferior mayo. Virgin coconut oil and virgin olive oil are the best choice.

Egg yolks. I was absent when my professor thought this. Only egg yolks are needed not the whites. I cannot remember the explanation for this — still looking.

Dragon fruit enzyme. The common is red wine. Dragon fruit enzyme has a kick of alcohol and has a delectable taste too. I prefer it.

Dalandan juice. Lemon juice is not our native fruit. The close relative is dalandan or santunis.

Vinegar, white pepper, salt and other flavoring of choice.

Procedure:

Place two egg yolks in a bowl. Add a tablespoon of dalandan juice, a teaspoon of dragon fruit enzyme, two tablespoon of lemon juice, a tablespoon of vinegar, a pinch of salt and a pinch of pepper.

Mix thoroughly. Add the oil slowly while whisking. Addition of water will made the mixture thinner. More oil will make it thicker but do not expect a texture similar to mayo made by gigantic food companies.

I finished making my mayo. I add black pepper for a spicy kick. Packed in clean jar and placed it in refrigerator.

mayonnaise in refrigerator

Observations… to be continued…

—————

The mayonnaise in refrigerator was stored for almost two months. I almost forgot about it.  Our house went under construction and I got busy finding cheaper materials, cleaning the house and observing.

I took it out. It was totally hard. I took some with a spoon. No changed in taste quality. After few hours, the egg part settled at the bottom and the clear oil was evident. I tried whipping it again but the emulsion failed.

hardened mayonnaise

spoiled mayonnaise


Ads

One Comment

  • what i know is using the egg white…this is new…hehehe

Join the Discussion