Week # 29: 3 quarts Mayonnaise
3 quarts Mayonnaise:
Mayo is a thick condiment. Made primarily from vegetable oil and egg yolks. Whitish-yellow in color, it is a stable emulsion formed from the oil and the yolks. Mayonnaise is a good source of vitamin E, depending upon the type of oil used. The fats in mayo come from eggs, which aren’t that bad for you. And fat is one of the three essential parts to any diet. Just remember to keep things in moderation.
Storage:
Mayo is very sensitive to storage conditions. Mayo turns bad fast in any heat, as a rule. Pay attention to the USE BY dates for mayo. It’s generally ok of it’s a few months past, but not much more than that. The mayo containers will usually be dated 6-12 month’s out from the day you purchased it.
This is definitely a food item you’ll want to rotate through the pantry and also be sure to stock ingredients for homemade mayo, however, homemade only keeps safely in the fridge for 2 or 3 days.
* Store in cool, dry area.
* Storage time shown is for best quality only — after that, the mayonnaise’s texture, color or flavor may change, but in most cases, it will still be safe to consume if it has been stored properly and the package is not damaged. But we make no promises so taste it with caution if you dare after the expiry or use by date.
* If mayonnaise develops an off odor, flavor or appearance, it should be discarded for quality purposes.
* “Best By,” “Best if Used By,” and “Use By” dates on commercially packaged foods sold in the United States represent the manufacturer’s estimate of how long the product will remain at peak quality — in most cases, the unopened mayonnaise will still be safe to consume after that date, as long as it has been stored properly and the package is not damaged.
Little Mayo Packets:
I think the packaging for the single-serve sizes degrades pretty rapidly. So they are NOT a good long term storage solution.
Mayo Ideas:
Some ideas on how we can use mayo.
Tuna salad.
Chicken salad.
Egg salad.
Bread spread for sandwiches (one of my babysitters used to fix white-bread-mayonnaise-cracker sandwiches)
Substitute for butter on garlic bread
Ground with cooked meat and pickled vegetables for sandwiches.
Fruit salad.
Potato salad.
Scalloped potatoes
Pasta salad.
Pasta puttanesca.
Broccoli-rice casserole
That artichoke/spinach/parmesan hot spread.
Slaw if you like it (personally, I don’t)
Chocolate cake.
Coating for fried or oven-fried items (to stick on the spiced crumbs/meal and the parmesan)
Yeah, it’s easy to think of ways to use it up right now. But when you have a load of stress and disaster strikes it’s gonna be pretty difficult for most?
Substitutions:
* 1/2 teaspoon dry mustard
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 tablespoon fresh lemon juice
* 1 cup oil
Directions
1. Using a food processor or
2. good hand blender or mixer, mix:
3. Mustard, salt, pepper, and 2 Tablespoons oil.
4. Keeping the blender on high, add lemon juice and in a very slow stream, the rest of the oil.
5. This should all at once get thick and turn white.
6. Immediately, turn off blender.
3 quarts Mayonnaise:
Mayo is a thick condiment. Made primarily from vegetable oil and egg yolks. Whitish-yellow in color, it is a stable emulsion formed from the oil and the yolks. Mayonnaise is a good source of vitamin E, depending upon the type of oil used. The fats in mayo come from eggs, which aren’t that bad for you. And fat is one of the three essential parts to any diet. Just remember to keep things in moderation.
Storage:
Mayo is very sensitive to storage conditions. Mayo turns bad fast in any heat, as a rule. Pay attention to the USE BY dates for mayo. It’s generally ok of it’s a few months past, but not much more than that. The mayo containers will usually be dated 6-12 month’s out from the day you purchased it.
This is definitely a food item you’ll want to rotate through the pantry and also be sure to stock ingredients for homemade mayo, however, homemade only keeps safely in the fridge for 2 or 3 days.
* Store in cool, dry area.
* Storage time shown is for best quality only — after that, the mayonnaise’s texture, color or flavor may change, but in most cases, it will still be safe to consume if it has been stored properly and the package is not damaged. But we make no promises so taste it with caution if you dare after the expiry or use by date.
* If mayonnaise develops an off odor, flavor or appearance, it should be discarded for quality purposes.
* “Best By,” “Best if Used By,” and “Use By” dates on commercially packaged foods sold in the United States represent the manufacturer’s estimate of how long the product will remain at peak quality — in most cases, the unopened mayonnaise will still be safe to consume after that date, as long as it has been stored properly and the package is not damaged.
Little Mayo Packets:
I think the packaging for the single-serve sizes degrades pretty rapidly. So they are NOT a good long term storage solution.
Mayo Ideas:
Some ideas on how we can use mayo.
Tuna salad.
Chicken salad.
Egg salad.
Bread spread for sandwiches (one of my babysitters used to fix white-bread-mayonnaise-cracker sandwiches)
Substitute for butter on garlic bread
Ground with cooked meat and pickled vegetables for sandwiches.
Fruit salad.
Potato salad.
Scalloped potatoes
Pasta salad.
Pasta puttanesca.
Broccoli-rice casserole
That artichoke/spinach/parmesan hot spread.
Slaw if you like it (personally, I don’t)
Chocolate cake.
Coating for fried or oven-fried items (to stick on the spiced crumbs/meal and the parmesan)
Yeah, it’s easy to think of ways to use it up right now. But when you have a load of stress and disaster strikes it’s gonna be pretty difficult for most?
Substitutions:
- 1/2 cup plain nonfat yogurt + 1/2 cup fat-free mayonnaise = 1 cup low-fat mayonnaise
- 1 cup fat-free or reduced-fat sour cream = 1 cup low-fat mayonnaise
* 1/2 teaspoon dry mustard
* 1/2 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 tablespoon fresh lemon juice
* 1 cup oil
Directions
1. Using a food processor or
2. good hand blender or mixer, mix:
3. Mustard, salt, pepper, and 2 Tablespoons oil.
4. Keeping the blender on high, add lemon juice and in a very slow stream, the rest of the oil.
5. This should all at once get thick and turn white.
6. Immediately, turn off blender.
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