Do not reheat and eat
03-11-2021, 11:50 AM
#31
Super Member
Join Date: Jul 2013
Location: Houston, TX
Posts: 9,519
Originally Posted by IceLeopard
You dont need to be unless you are making the mayo yourself (and how many people do that? Homemade mayo contains raw egg, but commercial mayos don't. I wouldn't eat it if it had been left out on the counter for a week, but a few hours won't render it poisonous.
03-11-2021, 02:22 PM
#32
Super Member
Join Date: Mar 2010
Location: New Hampshire & Maine
Posts: 3,300
Originally Posted by IceLeopard
You dont need to be unless you are making the mayo yourself (and how many people do that? Homemade mayo contains raw egg, but commercial mayos don't. I wouldn't eat it if it had been left out on the counter for a week, but a few hours won't render it poisonous.
03-13-2021, 05:20 AM
#33
Super Member
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 4,854
Originally Posted by cashs_mom
I actually do make my own mayonnaise. I have problems with the preservatives they put in stuff not agreeing with me and so I make my own. Its easy to make. Takes like 10 minutes whip up a big jar of it. It tastes really good, too.
03-13-2021, 12:52 PM
#34
Junior Member
Join Date: May 2018
Posts: 266
I wondered how long you can keep homemade mayo with its lack of preservatives. Asked chef Google and got 2 -3 days mostly but one site said 2 months if you ferment it. Here is the site, https://www.myhumblekitchen.com/2012...e-ingredients/. Basically, she has you strain a tablespoon of whey from plain yogurt and add that to the mayo, mis throughly and let sit at room temp for six hours. Tropic I know you do a lot of fermenting. What do you think of this advice.
03-13-2021, 05:30 PM
#35
Super Member
Join Date: Jun 2010
Location: Vermont
Posts: 6,987
Originally Posted by tropit
I make my own mayo too. Patrice is right. It's super easy to make and cheap if you already have a lot of eggs. Plus, it tastes divine. I make mine in the food processor.
03-22-2021, 12:58 PM
#37
Super Member
Join Date: Jul 2013
Location: Houston, TX
Posts: 9,519
Originally Posted by janiebakes
I wondered how long you can keep homemade mayo with its lack of preservatives. Asked chef Google and got 2 -3 days mostly but one site said 2 months if you ferment it. Here is the site, https://www.myhumblekitchen.com/2012...e-ingredients/. Basically, she has you strain a tablespoon of whey from plain yogurt and add that to the mayo, mis throughly and let sit at room temp for six hours. Tropic I know you do a lot of fermenting. What do you think of this advice.
03-22-2021, 06:19 PM
#39
Junior Member
Join Date: May 2018
Posts: 266
Originally Posted by cashs_mom
I don't use whey for my recipe or let it sit at room temp which will probably shorten the life. I put mine directly in the frig. It lasts for a week or so. I've been doing it for 4 or 5 years now. I have a very basic recipe that you do in the blender and it tastes great!
03-23-2021, 03:41 AM
#40
Super Member
Join Date: Feb 2011
Location: Boothbay Maine
Posts: 9,518
I rarely watch television but when we were in Massachusetts this past weekend caring for our 100 year old mother in law, I heard a disturbing story on television about how much food the average family throws away each year from leftovers...it was something like 1200 lbs, maybe even more...How crazy is that.
