I love homemade mayonnaise. It is creamy and delicious and super-easy to make in the food processor. But I don’t make it often, and here’s why.
All of the recipes I have call for either 1 egg or 1 egg + 1 egg yolk and 1 cup of oil. This makes 1 cup of mayonnaise. Because it contains raw egg, my cookbooks advise me to keep the mayonnaise only 2 days in the refrigerator. Now, even if we ate mayonnaise at every meal, I doubt my family could go through 1 cup of mayonnaise in 2 days. And I hate flushing most of my mayonnaise down the sink. So I generally only make it when I’m out of the jarred stuff or I’m having a party.
Perhaps one of my loyal readers can help me. Is there a way to make homemade mayonnaise that keeps longer? OR cut down the recipe? Would using 1 egg yolk and ½ cup of oil work, for instance?
I eagerly await any advice in the comments.