Se puede congelar la mayonesa, pero ¿deberías hacerlo?
La mayonesa se puede congelar sin riesgo para la salud, pero el frío destruye su textura, así que no conviene hacerlo.
Mayonnaise is a staple ingredient, whether you're spreading it on a burger, binding a tuna salad, or making homemade ranch dressing. Because it's made with egg yolks and oil, it's perishable. According to the USDA, store-bought mayonnaise stays fresh for up to two months after opening, while homemade mayonnaise only lasts for four days.
When exposed to sub-zero temperatures, the water in mayonnaise forms ice crystals that break the bonds between the oil and water in the eggs, and the emulsion dissolves. Upon thawing, it becomes a lumpy, watery mass, unsuitable for spreading, binding, or wetting.
To extend its shelf life, keep it refrigerated at a minimum of 4°C (40°F), whether preparing or opening it. Discard any that has been out of the refrigerator for more than two hours. Use clean utensils and do not put food directly into the jar.
If you're making homemade mayonnaise, use pasteurized eggs, because raw eggs are more likely to contain bacteria. Since eggs can't be pasteurized at home, buy them already pasteurized. Lemon juice or apple cider vinegar improves the flavor and inhibits bacterial growth.
It's best not to freeze it. Even if it freezes, it's the fastest way to spoil a batch that was in perfect condition.
