Freezing Mayonnaise

[Barmaid]

I made a tarragon and lemon mayonnaise tonight. I only used 1 egg yolk but there is LOADS of this stuff. Seems a shame to chuck it, can I freeze it?

Ingredients - egg yolk, english mustard, tarragon vinegar, lemon zest, lemon juice, oil.

[Buenchico]

"Freezing of mayonnaise is not recommended because it will separate. However, some cooks have successfully re-emulsified frozen mayo with a whirl of the blender. "

Source:
http://homecooking.about.com/od/howtocookwithcondiments/a/mayonnaisetips.htm

[woofgang]

Well you can try. Its likely to split but you might be able to get it back together by whisking in some mustard thinned with ice water. It will keep in a very clean (hot rinse or dishwashed) jar in the fridge for about a week.

[gingejbee]

Mayo really doesn't freeze well - it will split.

[Barmaid]

Thanks all. I've never had this problem before because we've usually used it all up.

I might go with the sterilised jar thing. Mr BM pronounced it a success and passed his compliments to the chef, so I'd quite like to build on that!

[EcclesCake]

Your mayo will keep for a few days in a sterilised jar as has been said.

Freezing (defrosting) does destabilise the emulsion, but as you have an abundance of eggs it might be worth trying to freeze some and whisking it into some beaten egg yolk or hot water to restore the emulsion when defrosted. Worth a punt I reckon.

[Barmaid]

Well I sterilised a jar and stuck it in the fridge, but I don't think it will get used given that I've planned the meals for this week (unless I can make posh egg mayo with it, but I think the lemon in it won't go too well). So when I can be bothered to get up again (have only sat back down from making tomorrow night's beef wellington), I might freeze it.

If there are any ABers in Peterborough, there are free free range eggs going here!

[leaf]

No, but it will keep in the fridge for 10 days!