Mayonnaise is a creamy and delicious condiment that complements a variety of dishes, from sandwiches to salads. While store-bought mayonnaise typically has a fairly long shelf life due to its preservatives and additives, homemade mayo can be a bit trickier to store and keep fresh. So, what is the shelf life of homemade mayo, and how can you ensure it remains safe to eat?

Firstly, it’s important to understand that homemade mayonnaise typically consists of raw eggs, oil, vinegar or lemon juice, and various seasonings. This means that it lacks the preservatives found in commercially produced versions, which tend to extend their shelf life significantly. As a result, the shelf life of homemade mayo is generally shorter.

Fresh homemade mayo, when stored properly, can last for about 2 to 4 days in the refrigerator. To ensure it remains fresh and safe to consume, it is recommended to store it in an airtight container. Oxygen exposure can cause the mayo to spoil faster, so sealing it tightly helps mitigate that risk. Keep in mind that homemade mayo can separate or become watery in the fridge, but you can simply whisk it back together before using it.

Moreover, there are a few additional guidelines to follow to maximize the shelf life of your homemade mayo. Firstly, it’s crucial to use fresh and high-quality ingredients. Eggs that are past their expiration date or have been improperly stored can increase the risk of bacterial contamination in your mayo. The same goes for oil that has gone rancid or vinegar that has spoiled. Therefore, always check the freshness of your ingredients before starting the preparation process.

Additionally, practice good hygiene and sanitation when making your homemade mayo. Ensure your utensils, bowls, and blender or food processor are clean and free of any potential contaminants. Even the smallest amount of bacteria can multiply rapidly and spoil your mayo.

If you find that you have made more mayo than you can consume within its shelf life, there are a couple of alternatives to extend its usability. One option is to freeze the excess mayo in a freezer-safe container. However, it’s worth noting that mayo can separate when frozen, so you will need to whisk it thoroughly once thawed. Another option is to adjust the recipe and make a smaller batch to avoid wastage. This way, you can always prepare fresh mayo when needed.

It’s also important to remember that these guidelines are applicable to traditional homemade mayo recipes. Some variations exist that use pasteurized eggs or other ingredients to increase the shelf life. These recipes may offer a longer duration before spoilage occurs, so be sure to follow the specific instructions provided.

In conclusion, the shelf life of homemade mayo is shorter than its store-bought counterparts due to the absence of preservatives. It typically remains fresh for about 2 to 4 days in the refrigerator when stored in an airtight container. Ensure you use fresh ingredients and maintain good hygiene during preparation to reduce the risk of contamination. Freezing or making smaller batches are options for extending usability. By following these guidelines, you can enjoy homemade mayo in its delicious and safe state.

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