There are lots of ways we can enjoy mayonnaise. It has a tart yet sweet taste that goes well with many foods. It tastes wonderful in salads, burgers, sandwiches, dips, and even on bread. A frequent eater may even consume store-bought mayonnaise within 2 to 3 weeks. For a takeaway, prepare individual servings in little glass jars with lids. Mayonnaise also looks neat served in little glass jars with lids at a restaurant. This strategy can reduce any wastage or spillage of your mayo.
So homemade mayonnaise kept in glass canning jars is a bounty. And by now you should be aware that you must eat mayonnaise fast enough. If packaged in glass canning jars, unopened mayonnaise can last until expiry date. But on one condition. Its storage location should be cool enough - at most around room temperature. It is best to keep an opened jar of mayonnaise in the fridge. That way, it remains fresh for between 2 and 3 months. Higher temperatures may cause moulds and bacteria to feast on it pretty fast.
Homemade mayonnaise lacks the preservatives found in factory-made ones. So its preservation time is shorter. It can maintain its freshness in a refrigerator for about 2 to 3 weeks. And you may have more than a few people that use the mayonnaise quite often. So it makes sense to pre-package one-person portions in little glass jars with lids.
You can refrigerate homemade mayonnaise for a month or more with yoghurt whey. Let's delve into the recipe.
Homemade Mayonnaise with Yoghurt Whey - The Recipe
Get your glass canning jars squeaky-clean and ready for this nice recipe. Homemade mayonnaise is tastier and more nourishing than commercially-produced ones. So one or more glass canning jars of homemade mayonnaise will elevate your meals. Aside from giving you a fresher taste, mayonnaise made at home is more nourishing. Again, you need a few ingredients; so it is not stressful to make.
Ingredients
Inasmuch as the quantity of mayonnaise depends on you, learn these simple rules:
- Pair one egg with each cup of vegetable oil.
- Aside from the eggs, sweetener and oil, all other ingredients are in small quantities. One or two pinches should be enough. Or at most one teaspoon.
- The yellowish fluid found atop a container of yoghurt is yogurt whey. You can strain and keep it elsewhere for other uses. Mayonnaise made with yoghurt whey undergoes fermentation. Fermented mayonnaise lasts a bit longer than normal one - at least a month.
See the ingredients below.
- Vinegar: 1 teaspoon. White, red, or apple cider vinegar are good options.
- Eggs: You are at liberty to use either egg yolks or whole eggs. They should be at normal temperature, not frozen. For the vegan variety, soy milk should replace eggs.
- Yoghurt whey: 1 tablespoon. Strain it from store-bought unflavoured yoghurt.
- Lemon juice: From one freshly-squeezed lemon.
- Mustard: Yellow or Dijon variety, optional.
- Vegetable oil: The oil must taste neutral. Pick any of these varieties: light olive oil, corn, safflower, peanut, canola, or avocado. Avoid using virgin olive oil.
- Salt: Either table or sea salt
- Sweetener: Choose one of sugar, maple syrup, or brown rice syrup. One teaspoon is enough for 2 cups of mayonnaise.
- White pepper: Ground
Steps
Combine all the ingredients with a mixer in this 10-minute recipe. You can use a hand or electric mixer, blender, whisk, or food processor.
- Break and drop the egg inside a bowl. Then whisk it for half a minute.
- Leave out the vegetable oil for the moment. Mix in the rest of the ingredients, and whisk some more.
- Add the oil drop by drop to the mixture as you whisk. Do so in a slow manner. The mixture thickens as you progress.
- Add the yoghurt whey by stirring it into the mixture. Your mayonnaise is now ready.
- Jam jars, Mason jars, or canning jars will make suitable containers for mayonnaise. You might scoop small usable quantities into little jars with lids without delay.
- Leave the jars at room temperature for 8 hours thereabout. This will allow the enzymes in the yoghurt whey to start working.
Final Words
The combination of sweet, sharp, and creamy flavours in mayonnaise is so delightful. Mayonnaise remains one of the most heavily-consumed sauces available. It goes well with many snacks, salads, bread, and pastry. Furthermore, mayonnaise served with restaurant or party takeaway meals is quite common. For neatness, use little glass jars with lids to serve the mayonnaise. It is also an economical and attractive way of serving the sauce.
Mayonnaise is easy to make, though it has a short shelf life. There is also the vegan variety - which makes use of soy milk instead of eggs. You can prolong the shelf life of homemade mayonnaise by adding yoghurt whey. The fermented mayonnaise can thus stay refrigerated for around a month or longer.