homemade mayo

This stuff lasts months in the fridge. All home made mayo recipes say its good for a week, what can I add to make it last 2 months at least?

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  1. 4 weeks ago
    Anonymous

    You don't need to make a batch of homemade mayo if you don't plan to eat it within a week. If it's still too much, halve the recipe. Problem solved.

    • 4 weeks ago
      Anonymous

      then you are making it once a week and wasting 4 eggs a month instead of one.

      • 4 weeks ago
        Anonymous

        >using 50¢ worth of eggs a month
        >using a food processor once a week
        >"omg no that's too much"

        Do you listen to yourself?

        • 4 weeks ago
          Anonymous

          >Do you listen to yourself?
          morons are not capable

      • 4 weeks ago
        Anonymous

        Leaving out the fact that eggs are cheap and it isn't a waste, you do realise that 1 egg can only bind a specific amount of oil? If you want to make a months worth of mayo you end up having to use multiple eggs anyway.

        • 4 weeks ago
          Anonymous

          a single egg yolk can emulsify over a liter of oil. so you can easily use one egg for a months worth of mayo.

  2. 4 weeks ago
    Anonymous

    The same ingredients they have on the label. Duh.

  3. 4 weeks ago
    Anonymous

    you really cant make it last for that long, the one i make lasts around 2 weeks max but its far better than the store bought crap.
    alright so what you need is a hand blender and a tall container (best if round)
    for the ingridients its : 1 egg, 2 spoons of mustard, a pinch of salt and pepper with some sugar, around 250~ml of oil.
    Now you want to blend the eggs, mustard, salt, pepper and sugar
    Add the oil and mic again for around a minute, add more oil if needed.
    And then blend again on high for around 2 minutes
    it should give you a whole jar of good mayo, though again 2 weeks max, they add some weird shit to make it last that long.

    • 4 weeks ago
      Anonymous

      tf is this?
      >2 spoons of mustard
      >sugar
      >pepper
      >mic

      this is zykoln B. Don't listen to this guy.

  4. 4 weeks ago
    Anonymous

    it
    fricking
    tells
    you.

  5. 4 weeks ago
    Anonymous

    acid, salt, sugar, capsaicin are natural preservatives. Play around!

    • 4 weeks ago
      Anonymous

      So is cum but only of you freeze it. So make some mayonnaise, put it in a jar, put cum in the jar, put jar in freezer.

      • 4 weeks ago
        Anonymous

        (you)

        • 4 weeks ago
          Anonymous

          Your mayonnaise won't spoil if you do that.

          • 4 weeks ago
            Anonymous

            My “mayonnaise” spoiled in your moms roast beef looking pussy

  6. 4 weeks ago
    Anonymous

    >All home made mayo recipes say its good for a week
    that's because they don't want to you to sue them.

    homemade mayo lasts as long as it is still good.

  7. 4 weeks ago
    Anonymous

    I believe the "good for a week" thing is conservative. I think it's based on the assumption that the egg you used was contaminated with salmonella. IF you used a contaminated egg, your mayo will last about a week in the fridge before it makes you sick. I've read that if you use pasteurized eggs to make your mayo you can safely store it in the fridge for up to a month.

    • 4 weeks ago
      Anonymous

      Yup, pasteurization is one of the things they use to increase shelf life in commercial mayo. As are acid and low water activity.

      • 4 weeks ago
        Anonymous

        The question is where one can get pasteurized eggs. I've never seen them in any supermarket.

        • 4 weeks ago
          Anonymous

          >pasteurized eggs
          What?

          ever noticed that a lot of egg recipes demand you heat it to 160 somewhere in there?

    • 4 weeks ago
      Anonymous

      salmonella is rarely if ever found inside the egg. contamination occurs when its on the shell and makes contact with the egg when cracked. but the shell is generally sterilized (in north america anyway) at the factory.

      • 4 weeks ago
        Anonymous

        Yeah, that's all true. I was just asking in case I decide to be ultra-cautious in the future.

    • 4 weeks ago
      Anonymous

      >pasteurized eggs
      What?

  8. 4 weeks ago
    Anonymous

    It will never store for that long. You can use cooked egg yolk for mayo too though which will extend shelf life.

  9. 4 weeks ago
    Anonymous

    My bet is more acid and salt, kraut juice even as I have half eaten ones that never got moldy left on the counter for months. Those lactic bastards must have engaged in chemical warfare against all foreigners.

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