Among the numerous recipes for salad dressings, the first place has long been occupied by mayonnaise (fr. mayonnaise) and has successfully maintained its position for many years. But not every person has a clear idea of how long mayonnaise can be stored in the refrigerator or other place. Before we tell you in more detail about the storage conditions of mayonnaise, let’s dive into the history of its origin. It's amazing how many people can't imagine their life without this sauce, but few people know how it came to be. The name of this sauce comes from French. “mayonnaise”, which in Russian means “yolk”, and it is this that is the basis of the mayonnaise recipe. And it was invented in the 18th century by the cook of the Duke of Richelieu in the city of Mahon - these are those distant times when the city was besieged by the British. It is also called “Maona Provençal sauce” or “Provençal”. Now there are many ways to make homemade mayonnaise, storage is what unites them. Next, you will learn about where to store, in what and for how long this sauce is stored.
The most important thing about storing mayonnaise
Once the package is opened, shelf life is significantly reduced.
Unopened mayonnaise can last for several days without refrigeration.
Mayonnaise cannot be frozen.
How to store mayonnaise according to GOST
In accordance with modern GOSTs, only the storage conditions for mayonnaise and mayonnaise sauces are strictly regulated. So they must be kept in special refrigeration chambers or specialized warehouses, the temperature range of which varies from 0°C to 18°C. In addition, the room should be relatively dry, with a constant level of humidity and well ventilated. Mayonnaise should never be exposed to sunlight.
How long mayonnaise should be stored according to GOST is regulated by the manufacturer itself, depending on the composition of the product and the presence of preservatives. These deadlines are indicated in the technical documentation for a specific brand of product, as well as on the packaging.
How to store store-bought mayonnaise
The shelf life of mayonnaise in the refrigerator depends, first of all, on its quality.
You should not buy this product if it is intended for long-term storage. If the packaging indicates an overly long shelf life for mayonnaise, this indicates the presence of too many preservatives in its composition.
The maximum shelf life of such mayonnaise, which is indicated by manufacturers, is up to 90 days. But most often you can find such terms on the packaging, depending on temperature regime:
- at 0-10°C, safe storage of mayonnaise is possible for up to 30 days;
- at temperatures from 10 to 14°C – no more than 20 days;
- at 14-18°C – 7 days.
It is worth noting that these terms apply only to mayonnaise whose packaging has not yet been damaged. Therefore, there is no need to place it in additional containers. If the room temperature is up to 18°C, you can store store-bought mayonnaise without refrigeration. But it’s still better not to risk your own and other people’s health and send this product into the cold.
How to store opened mayonnaise
After opening the package, the shelf life of mayonnaise is sharply reduced. You definitely cannot leave it in the refrigerator, since at room temperature this product will become unsuitable for consumption after just a few hours. No more than 7°C - this is the temperature at which opened mayonnaise should be stored. At this temperature and humidity up to 75%, open mayonnaise will not spoil quickly. If the package is glass with a tight-fitting lid, the mayonnaise can be left in it. And if it is packaged in a plastic tube, then before putting it in the refrigerator, it is advisable to transfer it with a clean spoon into a clean glass or plastic container to limit the access of oxygen.
The shelf life of opened mayonnaise is no more than 14 days.
At the same time, you should not lick the neck or puncture site of the mayonnaise tube so that bacteria do not get into it. The specified period of storage time does not apply to those packages of mayonnaise whose expiration date will soon expire! So, to prevent mayonnaise from spoiling for as long as possible, when purchasing, you need to pay attention to:
- natural thick consistency;
- packaging integrity;
- no air bubbles;
- foreign particles or liquid;
- no product separation;
- uniform shade and color characteristic of mayonnaise.
How to store homemade mayonnaise
Some people even doubt whether mayonnaise can be stored homemade. This is understandable, because it contains raw yolks - a perishable product. Up to four days - this is how long you can store homemade mayonnaise for the longest possible time, but it is best to use it immediately after preparation. Homemade mayonnaise is stored under the following conditions:
- temperature 4-7°C;
- humidity not more than 75%;
- clean and tightly closed container;
- To extend the shelf life of homemade mayonnaise in the refrigerator for a day or two, add a little mustard to the composition.
Can mayonnaise be stored in the freezer?
You cannot store store-bought or homemade mayonnaise in the freezer. Technically, of course, this can be done, but there is no point in it. The point is that when low temperatures(0°C and below), the product will separate and become unsuitable for consumption.
In general, how long homemade mayonnaise can be stored also depends on the components that make up it.
Mayonnaise is a sauce that has filled the shelves of almost all grocery stores. It is popular and used in many dishes. However, supporters healthy eating They claim that store-bought mayonnaise is harmful and has an adverse effect on maintaining the figure and metabolic processes of the body. Therefore, if you can’t do without it,
We recommend making homemade mayonnaise sauce. But we must take into account that without the addition of industrial preservatives, its shelf life may differ greatly from usual. Therefore, it’s worth figuring out how long homemade mayonnaise can be stored.
In a refrigerator
For some housewives, the issue of storing homemade mayonnaise remains questionable; they prepare only as much as is needed for one use. This is no coincidence, since the recipe uses raw egg yolks. As you know, they spoil quickly. Therefore, as a rule, it is recommended to store homemade mayonnaise in the refrigerator for no more than four days.
Conditions of preservation
To prevent homemade mayonnaise from spoiling, the following conditions must be met on how to store it on the refrigerator shelf:
Tip: you can extend the shelf life of a homemade product by a couple of days if you add a little mustard powder or ready-made mustard to it. It should also be taken into account that after the next opening of a sealed container with mayonnaise, it will have to be stored less, even in the refrigerator.
Criteria for mayonnaise container
The shelf life of homemade mayonnaise will depend on how this product is stored. The container must meet a number of requirements:
- Clean.
- Dry.
- Hermetically sealed.
- Made of glass or porcelain.
Such criteria are necessary because open mayonnaise enters chemical reaction with air, which leads to oxidation of the oil base and subsequent loss of quality.
What determines the shelf life
When answering the question: how long can you store homemade mayonnaise, you need to take into account that the following influences the increase in shelf life:
- The presence of yolks in the recipe - the more, the shorter the shelf life; the fresher the eggs, the better.
- The presence of substances used as preservatives.
If you consider these options, ways to store homemade mayonnaise sauce longer could be:
- Despite the usual opinion that yolks must be in the product, there are recipes for delicious homemade emulsion without adding eggs. In this way you can increase the shelf life up to ten days!
- Preservatives can be lemon juice or acetic acid. With the addition of lemon juice, homemade mayonnaises can be stored for five days. When using acetic acid, they will not lose their qualities even after another five days.
Mayonnaise without eggs
The pleasant lemon taste of eggless mayonnaise sauce will delight you when preparing salads, as well as sandwiches or when baking. It takes no more than five minutes to prepare.
You need to mix milk (150 ml) with vegetable oil (300 ml) in a blender bowl, gradually adding mustard (1 tbsp) with salt (to taste). As soon as the mixture begins to thicken, add lemon juice (3 tablespoons). If desired, add additional sugar or replace lemon juice with fruit vinegar (1 tsp).
The suitability of such a product will depend on the freshness of the milk, which is a perishable element in this recipe. It is better to buy ultra-pasteurized, which has a long shelf life, then it will be easier for homemade sauce to maintain its quality for a long time.
if you take soy milk instead of regular milk, you will get a delicious mayonnaise product that will last the longest on the refrigerator shelf and is recommended for consumption during religious fasts.
How to extend the shelf life
For a longer shelf life of homemade mayonnaise emulsion, you can take advantage of the antibacterial properties of substances additionally added to it at home. In addition to the above-mentioned mustard, garlic and horseradish have such properties.
Long lasting mayonnaise recipe
Recipe:
- Egg.
- Refined vegetable oil (250 g).
- Granulated sugar (1 tsp).
- Salt (⅓ tsp).
- Lemon juice (1 tbsp).
- Spices: mustard (1 tsp) for Provencal type sauce or garlic + pieces pickled cucumber for the tartare type.
You can prepare it like this:
- Vegetable oil is poured into the prepared container where you plan to store homemade mayonnaise emulsion.
- Immediately add salt and sprinkle with sugar.
- Lemon juice is squeezed onto a separate bowl to avoid the seeds, and then poured onto the surface of the ingredients.
- All that remains is to break the egg so as to preserve the integrity of the yolk.
- Using a blender, pressing the whisk to the bottom of the container so that the yolk gets inside it, beat the yolk mass.
- In order for the butter to gradually join the whipping process, you need to slightly lift the apparatus.
After a couple of minutes of this procedure, a thick mass white shade ready (approximately 350 grams).
Egg Tricks
To store the sauce you prepare yourself for a long time, you can use the method of pasteurizing eggs. To do this, heat the yolks in a water bath for 3 minutes, pre-mixed with water in which lemon acid. It is this that prevents the yolks from boiling; they remain raw, but pathogenic microbes are destroyed through pasteurization.
Outdoors
Sometimes it is not possible to place a product created by your culinary abilities in the refrigerator. For example, going out into nature makes you think about the safety of homemade mayonnaise without a refrigerator.
Of course, we are not talking about any long-term storage here. But in order not to spoil the taste of the food while being in the heat, homemade mayonnaise should be placed in a cool, dark place.
is a cold sauce made from vegetable oil high quality with the addition of egg yolk, mustard, sugar, vinegar, sometimes adding other seasonings is acceptable. Mayonnaise remains an indispensable dressing today.
This sauce imparts a delicate and piquant taste to both fish and meat dishes! The amazing consistency of mayonnaise can make your dishes truly royal if stored correctly.
!!!Attention: Mayonnaise should not be frozen (at low temperatures (0°C and below), the product will separate and become unsuitable for consumption).
Choosing mayonnaise correctly:
1. Compound. High-quality mayonnaise should not contain preservatives, emulsifiers or flavorings. Mayonnaise should contain egg yolks, not powdered eggs. An overly thick consistency indicates large quantities starch or milk powder - according to classic recipe they shouldn't be there. There should be no taste of fat; this is a sign that the oil may not be fresh.
2. Packaging. The packaging must be absolutely sealed.
3. Appearance. Mayonnaise should be thick enough, have a homogeneous creamy structure, white or light cream color. There should be no bubbles in it, which indicate spoilage of the sauce.
4. Smell and taste. Mayonnaise should be slightly spicy, from sour to sweet and sour, without pronounced bitterness.
5. Expiration date. The longer the shelf life, the less useful and more harmful it contains.
+Beneficial properties of mayonnaise:
1. Vegetable oil (rich in vitamins and essential fatty acids for the human body)
2. Promotes complete absorption of food.
3. The benefits of mayonnaise can only be realized if it is made from natural ingredients.
- Harmful qualities of mayonnaise:
1. High content it contains fat.
2. Stabilizers E415, E440, thickeners E1414 and E1422 (which can lead to intestinal and stomach diseases, and also contribute to the destruction of tooth enamel)
3. Aspartame or E951 (considered one of the most harmful additives, in many countries it is prohibited for use. Long-term use of aspartame causes increased fatigue, nausea and headaches, accompanied by unpleasant sensations in the ears, decreased visual acuity)
4. Mustard, vinegar and spices (not recommended for use by people suffering from diseases of the gastrointestinal tract)
5. Cholesterol contained in egg yolk can adversely affect your health.
Making mayonnaise at home:
Homemade mayonnaise recipe
Ingredients:
Egg yolks – 2 pcs.
Olive oil (vegetable oil is also possible) – 200 g.
Vinegar – 1 teaspoon.
Mustard – ¼ teaspoon.
Pepper and salt to taste.
Homemade mayonnaise recipe:
Place the yolks, vinegar and mustard in one container.
Add salt to this entire mass and mix.
Beat it until smooth, pouring oil into it until you get a thick consistency.
If the mayonnaise is too thick, you can dilute it with boiled water.
Also, if desired, you can add: garlic or dill, onion and a little lemon juice.
Historians believe that French cold sauce got its name from the city of Mahon, which is located on the Balearic Islands. In the mid-18th century, this stretch of land was captured by France, and the British attacked the French army to recapture it. It got to the point that the French soldiers under the command of the Duke of Richelieu used up all their food supplies. All they had left was fresh lemons, olive oil and eggs. The need to tighten the belts of the commander-in-chief did not suit him, which he, in a uniform that was far from polite, informed the cooks about. One resourceful cook, trying to please his superiors, came up with a tasty and satisfying sauce from an available set of products, which was then called mayonnaise in his homeland.
Store-bought or DIY: which one to choose?
The ability to properly prepare mayonnaise at home will definitely come in handy on the farm. The process will only take a few minutes, and the result will please you with both taste and useful composition. However, real cold sauce, like any natural product, cannot be stored in the refrigerator for a long time. Making a small portion for dressing one salad is not as profitable as preparing a whole kilogram. A comparison table showing the features of store-bought and homemade sauces will help you make the best decision.
Table - Comparison of homemade and industrial mayonnaise
Industrial production deprives the main ingredient - vegetable oil - of most of the beneficial properties. Only calories and unhealthy fats remain untouched in it. Egg powder, which is the second main ingredient in mayonnaise, contains protein. However, it does not contain any useful vitamins and microelements. Moreover, egg powder is present in the sauce only in the best case. At worst, soy is added to the product instead.
The calorie content of homemade mayonnaise without eggs is even lower than that of a homemade product with an egg component. 100 g of this sauce contains 157 kcal. At the same time, the “diet” label placed on the packaging of store-bought sauce is just a cunning marketing ploy.
Benefits and harms of the product
Mayonnaise prepared with your own hands is healthy and suitable not only for adults, but also for the younger generation. Unlike a store-bought product, in which there is not a trace of benefit left. Below are the three main and most valuable properties real sauce.
- Egg and oil vitamins. The fortified composition of mayonnaise sauce is varied. It contains all the vitamins B, C and PP, vitamin A for vision, D for high-quality growth and formation of muscles and bones. With the product, a whole range of useful substances will enter the body, which has a beneficial effect on many organs and systems.
- Proteins and amino acids. Egg white is considered one of the most easily digestible. Moreover, it is best absorbed not in fried or boiled form, but in the form of whipped egg whites that have not undergone heat treatment. Nothing similar can be said about the powdered eggs used to make industrial white sauce.
- Excellent digestibility. Not only chicken protein and quail eggs almost completely absorbed by the body. Olive oil is also classified as a product of this type. It normalizes digestive processes and accelerates metabolic processes. Neither one nor the other component can be found in a store product.
Traditional mayonnaise recipe...
Peculiarity. Homemade mayonnaise recipe classic version includes four ingredients. The ingredients listed below yield approximately 0.3 kg of white sauce. That is, a little more than what a standard store package contains. The color of the finished product, according to reviews from culinary experts, is light yellow. The texture of homemade mayonnaise is glossy and smooth. You can prepare it in 5 minutes if you have such “helpers” in the kitchen as a mixer or food processor. In addition, classic homemade mayonnaise is prepared without sugar, which means it is free of extra calories.
Product set:
- chicken eggs - two pieces;
- lemon – half a fruit;
- olive oil - three quarters of a glass;
- mustard - optional.
What we do
- Carefully separate the chicken yolk from the white. We place the first in a bowl for whipping, the second we put in the refrigerator for future needs.
- Add one and a half teaspoons of freshly squeezed lemon juice to the yolks.
- If desired, add half a tablespoon of mustard at this stage.
- We begin to beat the ingredients using a whisk or mixer set to the initial mode.
- Very slowly, literally a few drops at a time, add vegetable oil to the composition of the future mayonnaise, continuing the beating process and not stopping for a second. Slow introduction of the oil component is one of the most important conditions. Otherwise the sauce will separate.
- Add another one and a half teaspoons of lemon juice to the finished mayonnaise and mix.
The recipe for healthy homemade mayonnaise with mustard can be made without lemon. In this case, the sour component will need to be replaced with vinegar in the amount of one tablespoon.
...and its original variations
The step-by-step recipe for homemade mayonnaise has many variations. For example, lean - cooked without the egg component. Or garlic – ideally in harmony with fish, meat and vegetable dishes. If desired, Dijon mustard in the mayonnaise sauce can be replaced with French grainy mustard. But this option is not for everybody. However, whatever your preferences, among the recipes offered below, you can definitely find one that suits your taste and liking.
Lenten without eggs
Peculiarity. For those who limit themselves Lent, the recipe for white sauce “allowed” during this period will certainly come in handy. An important rule is to “free” the composition of the dressing from “forbidden” eggs, or rather, from yolks. The basis of lean mayonnaise can be nuts, flour and even apples. Below is a proven one quick recipe Lenten homemade mayonnaise, the preparation of which will not raise any questions even for a novice cook.
Product set:
- water – 750 ml;
- refined vegetable oil - eight tablespoons;
- lemon juice - four tablespoons;
- mustard - three tablespoons;
- granulated sugar - two tablespoons;
- salt - two teaspoons.
What we do
- Sift the flour through a sieve, saturating it with oxygen as much as possible.
- Add a little clean drinking water, stir until the mixture is homogeneous, without lumps.
- Pour the remaining volume of water into the flour, pour the mixture into a saucepan and put it in the oven, or simply put it on the stove. The task is to bring the flour substance to a boil and, accordingly, thicken. You can also use a microwave oven for this.
- Remove the flour and water mixture from the oven and set aside to cool.
- In a wide bowl, mix vegetable oil and mustard. Season with salt and sugar. You can add black if desired ground pepper, then beat thoroughly with a mixer.
- Add the oily liquid into the cooled thick mixture, doing this in two or three steps, gradually. From the moment the introduction begins until it ends, the mixer must beat non-stop. The whipping process will last about two minutes.
To check if the mayonnaise sauce is thick enough, use a whisk to form a swirl and see how it behaves. If the vortex does not change shape, then the density of the product is correct. If it settles quickly, it means the mayonnaise is too liquid; you need to add a little more oil.
Dairy without cholesterol
Peculiarity. A recipe for homemade mayonnaise in a blender with milk is a dietary version of the sauce, which is free of the cholesterol component due to the absence of chicken eggs. Freshly squeezed lemon juice plays the role of a thickener in this version. The product instantly turns milky liquid into dense thick mass white. If during the process of cooking and mixing the ingredients you feel that the sauce is not whipping up, add a little more lemon juice. Experts recommend using electrical appliances rather than a whisk, in particular an immersion blender.
Product set:
- milk – 120 ml;
- refined vegetable oil – 0.3 l;
- salt – two teaspoons;
- mustard - one teaspoon;
- lemon juice - one tablespoon;
- sugar - optional.
What we do
- Pour the entire volume of milk and butter into the bowl for an immersion blender, and begin to beat high speed, then immersing the blender and then removing it.
- After a few minutes, when the mixture begins to thicken, add lemon juice and beat for another couple of minutes.
- Then add the spices, reduce the speed to medium, and mix.
- Taste and adjust the taste with seasonings if necessary.
At the final stage, you can add any greens to the cold sauce. It will turn out both tasty and beautiful. This mayonnaise is used for dressing salads and as a sandwich spread.
Unconventional with cayenne pepper
Peculiarity. Amateur chefs debate whether cold sauce without oil can be called mayonnaise. There is nothing seditious about this. The dressing is not only dietary, but also very piquant thanks to cayenne pepper, which has a positive effect on the digestive system and stimulates the digestion of food. If you don’t have cayenne pepper on your farm, you can replace it with ground black pepper. The main thing is not to overdo it so that the sauce does not turn out too spicy. The quail eggs in the recipe can be replaced with four chicken eggs.
Product set:
- quail eggs - six pieces;
- drinking water without gas - one glass;
- cayenne pepper - half a teaspoon;
- curd cheese – 120 g;
- wine vinegar - four teaspoons;
- salt - a pinch.
What we do
- Boil the quail eggs until tender, and then use a mortar and pestle to make a paste from the yolks by grinding.
- Season the ground yolks with pepper, add some salt, and begin to gradually introduce curd cheese into the future sauce.
- Stir the mixture thoroughly after adding each portion of cheese.
- At the end, add vinegar and other seasonings as desired to the sauce.
- Place the sauce in the refrigerator. After a few hours, the product will thicken and acquire the consistency familiar to mayonnaise.
You can store homemade mayonnaise both in the refrigerator and at room temperature. In the first case, the cold slightly changes the taste of the sauce, but extends the shelf life to four days. In the second, the taste remains original, but the “life expectancy” of mayonnaise is reduced to 12 hours.
Spicy with garlic
Peculiarity. Mayonnaise with garlic would be inappropriate for salad dressing. But if you intend to serve it in a gravy boat and place dishes of baked vegetables or meat dishes on the table, this version of mayonnaise sauce will be just right. 100 g of product contains only 206 kcal, of which 20.6 g are healthy fats, 2.5 g each are proteins and carbohydrates.
Product set:
- chicken egg - two pieces;
- vegetable oil – 120 mg;
- mustard - one teaspoon;
- fresh lemon juice – two teaspoons;
- salt and sugar - two pinches each;
- garlic - five to six cloves to taste.
What we do
- Using an immersion blender, beat the yolks of two eggs for a couple of minutes.
- Then slowly add vegetable oil to the whipped yolks, continuing the automatic process of mixing the ingredients.
- Dilute the mayonnaise with seasonings and garlic passed through a press, mix, and serve.
According to the rules, vegetable oil should be added in half a tablespoon. As soon as there are four tablespoons of oil in the mixture, the product can begin to be administered in larger doses.
Note to housewives
At first, housewives have many questions regarding the thickness of mayonnaise, strong taste, excessive acidity of the sauce, or, conversely, unexpected blandness. Five useful tips They will make the task easier and protect you from making common mistakes.
- The "correct" color. Don't expect the prepared mayonnaise sauce to be pure white. He shouldn't be like that. The absence of dyes, the presence of homemade eggs and mustard in the composition gives the final product a slightly yellowish tint.
- Lack of protein. Even a slight ingress of protein into the sauce initial stage can turn the product into a mess. Butter and yolk - this is the recipe for a thick mayonnaise emulsion. Everything else just gets in the way, diluting the final product.
- Quail alternative. The desire to prepare a light and delicate sauce with an airy texture can be put into practice using quail eggs. You can replace chicken ones with them in any “egg” recipe.
- The key to density. Lemon juice regulates the thickness of the product. But you can adjust the density of mayonnaise with cold. Just an hour or two in the refrigerator - and the sauce is the way you are used to seeing it. If the dish turns out to be too thick, just dilute it with regular drinking water
- until desired consistency. Milk temperature.
All mayonnaise ingredients should be at room temperature, except milk. It whips worse when heated. It is better to add milk to mayonnaise immediately after removing it from the refrigerator. Some chefs recommend mustard powder as an alternative to mustard. They say the taste is more unusual and piquant. Others advise when using olive oil
Be sure to dilute it with sunflower in a ratio of 1:3. This strategic move will help rid the final product of a slight bitterness. True, sunflower oil should be refined, not aromatic. Otherwise the sauce will go in the trash. If you decide to make your own mayonnaise, don't be afraid to experiment. Add any seasonings and herbs to the sauce, including chopped fresh cucumber
. This way you will discover a lot of new tastes that are appropriate when serving certain dishes. Once you try homemade mayonnaise sauce, store-bought mayonnaise will immediately cease to be relevant to you. You get used to good things quickly - that’s the law. Mayonnaise
is a cold sauce purchased and consumed by a large percentage of people.
Without mayonnaise, some consumers can no longer imagine salads, sandwiches, soups and many other dishes that only become tastier with the addition of this sauce.
We are what we eat, and therefore it will be useful for the reader to know what ingredients are used in the production of mayonnaise, how long it can be stored, and more. Dear readers! Our articles talk about typical ways to resolve legal issues. If you want to know how to solve exactly your problem - call:
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Composition of the product What is included in the sauce known to almost everyone? Let's consider"classical"
and the original version.
- First of all, it includes:;
- egg yolk sunflower (or vegetable);
- oil vinegar
(or lemon juice).
You can find out about the expiration dates of butter and vegetable oil. Various.
spices, salt and sugar Some manufacturers change the standard recipe at their discretion, but usually do not make fundamental changes, limiting themselves to various.
Factors that affect shelf life
First of all, the shelf life of course depends on Is the package opened or not?(if the mayonnaise was purchased at the store).
If stored without packaging or when mayonnaise is opened, the permissible shelf life will be significantly reduced.
Different manufacturers use different amounts of preservatives during production, which also affects the maximum shelf life of the sauce.
In addition to this, there are other factors such as humidity percentage, hit sun rays on product, temperature, etc.
What do GOSTs say?
Turning to modern GOST standards, you can see that the storage conditions for mayonnaise and mayonnaise sauces clearly stated.
Thus, according to GOST 31761-2012 “Mayonnaise and mayonnaise sauces. Are common technical specifications» The sauce should be stored indoors (special warehouse), or in a refrigerator at a temperature from 0 to +18 degrees.
The product should not be exposed to sunlight, and the room should be dry and well ventilated.
Selecting a Quality Sauce
When choosing a quality product it is necessary pay attention on the composition of ingredients, consistency, color and presence of preservatives.
Let's turn to the composition
It is important to know what the product is called high quality to find best option, best suited to the required characteristics.
Choosing mayonnaise from those presented on store shelves, Special attention pay attention to the composition, which must correspond minimum requirements GOST.
Look at percentage of fat and egg products– the latter should be at least 1%.
It is worth remembering that the more fat content in this product, the more tastier, and therefore the low-calorie option is unlikely to satisfy your taste buds.
The oil used in production must be deodorized and refined.
In this case, its name has no meaning; the oil can be any: from sunflower to soy and many other types.
Color and consistency
Paying attention to the color of the sauce, you need to choose the option where it is most uniform.
Too saturated color indicates increased content of dyes in the product, which will definitely not be useful.
Also, mayonnaise is better to choose homogeneous, without grains, liquid, bubbles or lumps, because all this can talk about poor quality product, or its improper storage or expired expiration date.
It is highly not recommended to use a product with such characteristics.
It is not advisable to buy and too thin or too thick mayonnaise. The first indicates a high water content in the product, and the second, most likely, has a high content of milk powder or starch, which is not considered a plus for the product.
The content of preservatives in mayonnaise is considered equally important, because their percentage determines how long the product will be stored. The fewer preservatives - the shorter the shelf life.
However, such mayonnaise will be more useful. As a result, we get the following principle: less is stored - more benefit.
Storage rules and periods
The manufacturer sets the expiration date according to GOST himself, but the shelf life depends on packaging tightness and manufacturing method.
Store closed and after opening the package
The standard shelf life of store-bought mayonnaise in sealed packaging is 90 days.
Depending on the temperature, this figure may decrease, but if the shelf life is more than 90 days, then the product probably contains too much high content of preservatives.
After purchase, when the packaging has not yet been opened, storage outside the refrigerator is allowed, provided that the room temperature does not exceed +18 degrees.
When stored in the refrigerator Let's look at the following numbers:
- from 0 to +10 degrees– 20-30 days of storage;
- from +10 to +14 degrees– less than 20 days of storage;
- from +14 to +18 degrees- about a week of storage.
As mentioned earlier, once the package is opened, the shelf life of mayonnaise is greatly reduced. Here it will no longer be possible to store the product outside the refrigerator, but exclusively in the refrigeration chamber, the temperature in which must vary from 0 to +7 degrees.
At the same time, the sauce will be stored for a maximum two weeks(), after which it will no longer be suitable for food.
Can it be frozen?
This will lead to the fact that both store-bought and homemade mayonnaise will delaminate and will be unsuitable for consumption at temperatures below zero.
How long does a salad dressed with mayonnaise last?
According to SanPiN rules, salad should be seasoned with this sauce exclusively before immediate serving on the table. Otherwise, the dish may be unsuitable for consumption if the already dressed salad is left too long.
The shelf life also depends on what products were used in preparation. Dairy products will reduce the period to one day, eggs - up to several hours.
Covered, the salad can be stored in the refrigerator for up to two days.
How to determine unsuitability?
Delamination, a large content of air bubbles or any liquid on the surface may indicate that the sauce is spoiled and is edible unsuitable.
Heterogeneity, too saturated yellow, bad smell are also warning signs that it is better to try such a product not worth it.
If you saw the expiration date for mayonnaise after buying a house, and it’s already expired, feel free to go back to the store, there you are obliged in full according to Art. 18 of the Law “On Protection of Consumer Rights”.
Consequences of consuming an expired product
Consuming expired sauce may result in food poisoning.
Symptoms appear within thirty to forty minutes or hours, and within days.
Symptoms the following are found:
- nausea, vomiting;
- diarrhea, various pains in a stomach;
- weakness, dizziness;
- temperature increase bodies.
Based on this, we can say with confidence that not worth the risk, consuming a product that would be best simply thrown away.
You can learn about the dangers of mayonnaise from this video:
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