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Mayo question

Hey all, I need a spot of help!

I want to do my Dutch husband a super special thing and make him Dutch Mayonnaise from scratch, since he keeps insisting it's better and we can't get it locally. I've found some recipes online, but only one has storage instructions - and those instructions say not to keep it in the fridge.

Now, that sounds odd to me, since it'll contain eggs. How should I store homemade mayo?

Many thanks!!!

Comments

( 37 comments — Leave a comment )
tisiphone
Mar. 16th, 2014 06:27 pm (UTC)
Unless it involves cooking the eggs, store it in the fridge. European eggs are processed differently from American ones and there are control programs in place that reduce (though they do not eliminate) the possibility of salmonella.

Edited at 2014-03-16 06:28 pm (UTC)
dragoon811
Mar. 16th, 2014 09:21 pm (UTC)
Thanks a lot! There's no cooking involved (it's mayo not friet saus), so I shall stick it in the fridge. Thanks! :)
spikesgirl58
Mar. 16th, 2014 06:59 pm (UTC)
I'm guessing the vinegar would act as a preserving agent, but I would still refrigerate it. You only need to get food poisoning once to be forever cautious.
dragoon811
Mar. 16th, 2014 09:20 pm (UTC)
Hence the asking! I just didn't know if refrigeration would make it do something weird, and I definitely never ever want food poisoning again. To the fridge it shall go! :)
spikesgirl58
Mar. 16th, 2014 09:23 pm (UTC)
I'd rather be safe and I don't really understand the insistent that it not be refrigerated. What harm can come of it? Perhaps they mean it doesn't last long, so you should use it all? Just don't know.
dragoon811
Mar. 16th, 2014 09:34 pm (UTC)
No idea. I'll keep an eye on it and I'll make a small batch first so he can tell me if it's right. :)
spikesgirl58
Mar. 16th, 2014 09:37 pm (UTC)
Please , if it turns out, PM the recipe to me? I'd love to give it a go myself.
dragoon811
Mar. 16th, 2014 09:46 pm (UTC)
Sure thing!!! :-D
spikesgirl58
Mar. 16th, 2014 10:08 pm (UTC)
Thanks!
carmy_w
Mar. 16th, 2014 10:59 pm (UTC)
And the one time I came down with food poisoning, it was because of mayo.
spikesgirl58
Mar. 17th, 2014 12:04 am (UTC)
Not a fun time at all. Mine was clams, but still... Mayo is notorious for food poisoning!
dragoon811
Mar. 17th, 2014 12:58 am (UTC)
Mine was with cheese - in Mexico, on the last night of a cruise. I had to stay the last night on a rocking boat and then fly back to the states sicker than I've ever been in my life.
spikesgirl58
Mar. 17th, 2014 10:53 am (UTC)
Oh, boy, that doesn't sound like any fun at all. Mine was the night before my mother's funeral. At least looking wan and sickly was okay the next day.
dragoon811
Mar. 20th, 2014 11:36 pm (UTC)
Oh, gosh, no, what horrible timing!!!! :(
spikesgirl58
Mar. 21st, 2014 11:45 am (UTC)
Then everyone wanted to go to Mom's favorite restaurant for dinner - you guessed it - sea food. thankfully I was recovered enough by then to manage. It was not a high point of my life!
dragoon811
Mar. 21st, 2014 11:48 am (UTC)
I'm glad you got through it and I hope you can see some humor in it now? If I see cheese that looks like the cheese I had, I still can't make myself eat it. I don't know what kind of cheese it was, but just...no.
spikesgirl58
Mar. 21st, 2014 11:59 am (UTC)
The sad part is that I really love clams, but I've had two other incidents and one nearly put my in the hospital, so we won't be going there. Thankfully, clams are much easier to avoid than cheese.
dragoon811
Mar. 21st, 2014 12:42 pm (UTC)
That's good!!!! I only really like clam chowder and even then I have to be in the mood for it lol. In good news, the cheese I have trouble with is a certain kind, so it's also easy to avoid. :-D
spikesgirl58
Mar. 21st, 2014 01:39 pm (UTC)
I love to make clam chowder, but I have to be careful of cross contamination. We had a soup party and I served clam chowder to my guests, but I made due with the black bean soup and the abondigus.

And there are so many cheeses in the world that I'm sure you've found some that help you forget the bad one!
dragoon811
Mar. 22nd, 2014 01:40 am (UTC)
Oh totally. I LOVE cheese!!!!
spikesgirl58
Mar. 22nd, 2014 12:06 pm (UTC)
Life without cheese would be a scary and sad thing!
dragoon811
Mar. 23rd, 2014 09:43 am (UTC)
And tragic!!!
carmy_w
Mar. 18th, 2014 04:40 pm (UTC)
Oh, wow-I would not have guessed that cheese (unless it was fondue or something) could even carry the germ. My sympathy!
dragoon811
Mar. 19th, 2014 01:15 am (UTC)
I didn't know, either! I'd been drinking bottled water (with no ice) when off-ship all week, but the cheese was the only thing my sister and I ate in common and we were both trying to share the bathroom. :(
carmy_w
Mar. 18th, 2014 04:42 pm (UTC)
Yeah, I've been lucky enough to never get it from anything else. But MAN did it put me off of Spinach dip. I may never be able to eat it again. At the least, I'm throwing it out if it's over a week old; that's for sure!
(Of course, if it was from that, a week wouldn't have made a difference. Next time, I'll bring a baby crock to keep it warm in!)
spikesgirl58
Mar. 18th, 2014 04:51 pm (UTC)
My chef/instructor drilled into us - Keep it hot, keep it cold, keep it covered, keep it moving or don't keep it. It's a mantra I've taken to heart and I'm sure has saved me (and our guests) a whole of hurt.
beesandbrews
Mar. 16th, 2014 07:04 pm (UTC)
How old is the recipe? If it was from the age of cool vs ice box storage, that might be why.
dragoon811
Mar. 16th, 2014 09:20 pm (UTC)
No idea, I've been searching online for recipes and sadly none of them are dated. His parents always bought their mayo from a store and his grandmothers have passed on.
countrygirl4ver
Mar. 16th, 2014 07:53 pm (UTC)
I would be curious to see the recipe. But, again, given the differences between how the European eggs and the like are treated that would be enough for me to say refrig in spite of the instructions.
dragoon811
Mar. 16th, 2014 09:19 pm (UTC)
I’ve found a couple - http://dutchfood.about.com/od/saucesgravies/r/Quickmayonnaise.htm and http://www.food.com/recipe/dutch-mayonnaise-126509 but I’ve never had Dutch mayo (actually, I just don’t like mayo at all) and am not sure if any of these will be right. I'll likely make the first link first, as it's a smaller batch and I can have him taste-test it. :)

And thanks, fridge really is likely the best bet!
beesandbrews
Mar. 16th, 2014 11:32 pm (UTC)
That's mayonnaise. I mean, plain, from scratch mayo. In that second recipe the comment about not keeping in the fridge I'd interpret as don't make this, stick it in the fridge only to use it in three months time, because it doesn't have the stabilisers store bought mayonnaise does.

You should use homemade mayonnaise within three days or so.

Edited at 2014-03-16 11:45 pm (UTC)
dragoon811
Mar. 17th, 2014 12:59 am (UTC)
Three days? Glad I made the smallest possible batch, then!!!! I'll make sure he uses it. :) Thanks a lot!!
beesandbrews
Mar. 17th, 2014 01:07 am (UTC)
I'm glad I could help. The raw eggs eek patrol would probably blench at any longer than 3 days for a cooked egg so yeah, I'm pretty sure 3 is the limit for acidulated raw egg as well.
dragoon811
Mar. 17th, 2014 01:16 am (UTC)
Good to know. :)
klwalton
Mar. 17th, 2014 05:20 am (UTC)
Actually, homemade mayo should last at least a week in the refrigerator. I've kept it longer with no ill effects.
dragoon811
Mar. 17th, 2014 05:38 am (UTC)
Thanks! I'll give the old sniff test before use. :)
kling_klang_bed
Mar. 17th, 2014 02:54 am (UTC)
Simple. Just make an ali oli. A bit of zested garlic, egg whites, red wine vinegar, and mix. Toss in some tomatoes, throw in a blender if you want as well.
( 37 comments — Leave a comment )

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