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pricey

Mayo

I make my own and use it normally the same day, but I was thinking of making a big batch and keeping it in the fridge, how long do you recon it would last? how long do you keep yours? I was thinking sterilized Kilner jars, it has got to be a while no?
Pilsbury

No, raw eggs, the yolks never really get hot enough to be safe, make it, use it or bin it.
better to be safe than sorry and does it really take that long to make? if i was going to keep it then no more than 48 hours.
lottie

I keep it a week in the fridge
darkbrowneggs

I have been making my own mayonnaise since the early 70's

I always use raw eggs, normally one whole egg and one egg yolk, and half or less olive oil to half sunflower or something similar, as I find the olive oil slightly bitter otherwise

I often put in some smashed garlic cloves, always a teaspoon of Colman's Mustard Powder, some white wine vinegar or cider vinegar, sea salt and black pepper, a few shakes of Tabasco sauce, and having tasted it if I feel it needs sweetening then a little bit of Sherry Vinegar

I stick it in the fridge in a lidded plastic container and just use it whenever I need it.  I would guess it would easily last 2 weeks in the fridge, and it has never given me any problems.  If it looks a bit oily on the top I stir it before use, I wouldn't keep it for more than a couple of weeks, but if there's some left I put it on the dog's food, and they have never been ill either

But I never ever use boughten eggs, only my own fresh free range home grown ones.

All the best
Sue
Pilsbury

maybe its the chef in me, raw eggs and keeping makes me naturally nervous as at work it can be £20,000 fine and 6 months in prison if it goes wrong, at home its different but i am a better safe than sorry guy.
Jonty

Pilsbury wrote:
maybe its the chef in me, raw eggs and keeping makes me naturally nervous as at work it can be £20,000 fine and 6 months in prison if it goes wrong, at home its different but i am a better safe than sorry guy.


Fully agree mate, that's something that's instilled in you from college and long may it stay that way
Rena

If acquired from your own flock (the eggs), or someone you know really well, and not refrigerated beforehand you should be just fine (out of ten plus years we've not refrigerated our eggs that I can recall of). If you use store eggs, then I'd be *really* careful. The *only* reason ours (mayo) doesn't last longer than it does is because it is eaten before there *is* an opportunity for it to go south.
debbie

I've never been able to save longer than 24 hours because either its all eaten within that time or it splits.  had lots of advice on here about trying to stablelise the mayonnaise but no luck yet...just seen that DBE uses a whole egg and an egg yollk whereas I use just two home grown egg yolks.  Will try that next time.
darkbrowneggs

debbie wrote:
I've never been able to save longer than 24 hours because either its all eaten within that time or it splits. †had lots of advice on here about trying to stablelise the mayonnaise but no luck yet...just seen that DBE uses a whole egg and an egg yollk whereas I use just two home grown egg yolks. †Will try that next time.


Hi - My method is this which seems to be foolproof over many years

In a liquidizer/ mixer of some description put one (or two eggs if you prefer) and one egg yolk.  

Add some vinegar, about a tablespoon at a guess (you are getting the idea of my cooking methods    )

About one teaspoon Colman's mustard powder

some ground black pepper and sea salt.

Some squished garlic if you like it

A few shakes of Tabasco sauce.


There are some things to watch.  Your eggs and oil should be at room temperature, and when we get to the next bit it is IMPERATIVE that you add the oil slowly (at least at first)

Start the machine and begin to dribble the oil in - it must be slowly at first, and then you will hear the note of the mixture change, when it does so you can increase the rate of adding the oil.  

I know when I have put in enough as the sound changes to a "glooopy" one.   Try it - listen - and you will see what I mean, stop the mixture and check for consistensy.  If it is not as thick as you like start the mixer again and add more oil.  Don't forget it will thicken even more when you chill it in the fridge

If you have a disaster and it splits - no problems  

Just empty the spoilt mix into a jug   Put  a (room temperature) egg into your mixer - begin to whisk then  SLOWLY  add in the spoil mix

this method is sooooooo foolproof  I shall be IMMENSLY annoyed if anyone has problems

You can use this to make Horseradish Mayonnaise, Garlic Mayonnaise, Truffle Mayonnaise, Herb Mayonnaise etc, etc

All the best
Sue
debbie

No problem with making the mayonnaise at all - although I do it by hand using the same sort of ingredients as you although I like lemon jouice sometimes or maybe ring the changes with dejohn mustard.  not tried mustard powder though.  the problem comes after a couple of days of the mayonnaise being in the fridge when it seems to split.
darkbrowneggs

debbie wrote:
No problem with making the mayonnaise at all - although I do it by hand using the same sort of ingredients as you although I like lemon jouice sometimes or maybe ring the changes with dejohn mustard. †not tried mustard powder though. †the problem comes after a couple of days of the mayonnaise being in the fridge when it seems to split.


Sorry forgot to say lemon juice is nice too.  Its one of those recipes that you can alter to suit.

I have to say I have never had mine split once made, sometimes after a week or so it goes a bit oily on top, but a quick stir and it is back together.

I make mine in a Magimix and years ago I used a Kenwood liquidizer.  I wonder if the stronger beating makes the difference.  Give it a go and see if it makes a difference.  I would offer to do it the other way round and do mine by hand, but I don't have the energy    

All the best
Sue

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