Making perfect homemade mayonnaise starts with room-temperature ingredients. But how do you make it last beyond a single meal? No one wants to waste that creamy goodness.
Here's a reliable trick I've used for years to extend its shelf life: incorporate an acidic ingredient like vinegar or lemon juice right from the start.
1. Let your ingredients come to room temperature before starting.
2. Place the egg yolk in a bowl.
3. Season with salt, pepper, and a teaspoon of vinegar.
4. Substitute or add a squeeze of fresh lemon juice if you prefer.
5. Stir in mustard until smooth.
6. Slowly drizzle in oil while whisking vigorously for a stable emulsion.
There you have it—homemade mayonnaise that stays fresh for up to a week in the fridge. I've tested this multiple times with great success, though use your judgment beyond seven days.
Vinegar and lemon juice lower the pH, creating an acidic environment that inhibits bacterial growth—just like in commercial mayonnaises. After preparation, let it sit at room temperature for a couple of hours before refrigerating to stabilize. In hot weather, refrigerate immediately.
Note: The acid adds a subtle tang, which you can balance by adjusting amounts or using flavorful oils, herbs, or aromatics.
Have you used this classic trick to store mayo? Share your results in the comments—we'd love to hear how it worked for you!
