This mayo keeps for months, just like the store-bought kind. It is a fermented product and really does need to sit on the counter for 7 hours for the culture to develop. I got this trick to making long-keeping mayo from “Nourishing Traditions” by Sally Fallon with Mary G. Enig, PhD. I haven’t included a specific mayonnaise recipe with it because the one that came with it is the same as the Homemade Mayonnaise #1 recipe, but I don’t see why any mayo recipe wouldn’t work.
A mayonnaise recipe of your choice
1 Tablespoon of whey with active cultures, like from making yogurt, for a 1 1/2 cup recipe of mayonnaise. If your recipe makes less mayo, just add a little less whey.
Add the whey to the liquid phase of your recipe, then proceed as usual.
Let the mayonnaise sit at room temperature for 7 hours before storing in the refrigerator.
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