Timeline for What can I do to fix store-bought mayonnaise that split?
Current License: CC BY-SA 3.0
7 events
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| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
replaced http://cooking.stackexchange.com/ with https://cooking.stackexchange.com/
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| Sep 24, 2012 at 16:26 | comment | added | Sobachatina | @Kristina- My mistake. Sorry for the confusion. | |
| Sep 24, 2012 at 16:21 | comment | added | Kristina Lopez | Actually I was addressing BaffledCook's suggestion of fixing the broken emulsion by adding egg yolks. By doing so there is a chance of adding salmonella bacteria to the product which is why I suggested if taking that route, use pasteurized eggs. | |
| Sep 24, 2012 at 15:25 | comment | added | Sobachatina | @Kristina- Commercial mayo is very acidic and has preservatives as well. It is shelf stable if unopened. There really is no safety risk here- it's just a broken emulsion. | |
| Sep 22, 2012 at 23:26 | comment | added | Kristina Lopez | My first inclination would be to throw it out, but if you try the homemade fix, use pasteurized eggs for safety's sake. | |
| Sep 22, 2012 at 21:22 | comment | added | BaffledCook | By incorporating fresh yolk, you are adding a risk to your mayo, so it shouldn't sit in your fridge for more than two days. | |
| Sep 22, 2012 at 21:07 | history | answered | Sobachatina | CC BY-SA 3.0 |