Store homemade mayonnaise properly
Homemade mayonnaise is delicious. But this sauce in particular quickly becomes inedible. You should store them properly.
What you need:
- mayonnaise
- refrigerator
- well closable glass
Homemade is different than bought
- They made the homemade mayonnaise cold and used egg yolk and oil as a base. By stirring the two ingredients together. Since the sauce was not cooked, it still contains bacteria.
- These bacteria become active through oxygen and heat. Particularly sensitive Food such as fat and egg quickly become rancid in taste and appearance.
- Homemade sauces are particularly delicate. Because contrary to the bought one, they do not contain any industrial "preservatives" or agents that keep the sauce nice and creamy.
Save mayonnaise
- Homemade mayonnaise is therefore more perishable than bought-in mayonnaise. But not every strange sign necessarily points to a food that has gone bad.
- Such a product can look different than what the industry brings to the market. This allows the egg-oil mass to settle on the bottom of the glass. This happens because it does not contain any stabilizers that keep the cream nice and supple.
- Once the delicious mayo has set, beat it vigorously with a whisk or fork before use. You are also welcome to do something milk or use yogurt.
- Always keep the delicate sauce in the refrigerator and close the jar properly. Because heat and oxygen promote the growth of decomposing pathogens.
- If the color is still as appetizing as it was at the beginning of production and the smell is fresh and not rancid, everything is still good! However, you should not keep your product unrefrigerated for more than a week!
Mayonnaise: shelf life after opening - instructions
Mayonnaise from industrial production has a sealed package without ...
It is best to make homemade mayonnaise in small portions, then it will be used up faster.
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