Mayonnaise, often referred to simply as “mayo”, is a thick, creamy condiment made from oil, egg yolks, and an acid like vinegar or lemon juice. It’s a staple ingredient in many sandwiches and salads. While mayo has a reputation for lasting a long time in the refrigerator after opening, some people wonder if it can be frozen for even longer storage. Freezing may seem like a convenient solution, but there are a few reasons why it is not recommended to freeze mayonnaise.
Does mayo freeze well?
The short answer is no. Mayo does not freeze well for a couple of key reasons:
Texture changes
Freezing has a major impact on the texture of mayonnaise. As mayo freezes, the emulsion breaks down, causing the ingredients to separate. This leads to a grainy, curdled, and watery texture once thawed. The mayo will no longer be thick and creamy like it originally was.
Flavor changes
Along with texture changes, freezing can also cause the flavor of mayo to deteriorate. The flavors meld and change, often resulting in a bitter taste. The tangy, rich flavor of fresh mayo will be lost.
Why Does Freezing Affect Mayo Texture?
To understand why texture and flavor changes happen when mayo is frozen, it helps to understand what mayonnaise is on a molecular level. Here is a closer look at the science behind the emulsion:
Role of eggs
Mayo’s thick, creamy texture comes from egg yolks. Egg yolks contain lecithin, which is an emulsifier – it helps bind together ingredients that normally do not mix, like oil and water. The lecithin in the egg yolks acts as the emulsion stabilizer in mayonnaise.
Role of oil
Oil makes up around 70-80% of mayonnaise. The most common types used are soybean oil and canola oil. Oil droplets are suspended throughout the mayonnaise emulsion.
Role of acid
An acid ingredient like distilled vinegar, lemon juice, or lime juice brings the pH down and causes the proteins in the egg yolks to unravel. This allows them to act as better emulsifiers and encapsulate the oil droplets in the emulsion.
Emulsion breakdown
When mayo is frozen, the emulsion becomes unstable. The oil droplets start to fuse together and become larger. This leads to separation when thawed. The water separates from the oil, resulting in an unpleasant, curdled texture.
Other Impacts of Freezing on Mayo
Aside from direct texture and flavor impacts, freezing can affect mayo in other negative ways:
Loss of microbiological safety
Mayo is perishable. Its high pH and high moisture content make it prone to microbial growth over time. While freezing puts microbial growth on pause, it does not kill most bacteria already present. Pathogens like salmonella can survive freezing temperatures. As soon as mayo thaws, bacteria will multiply again if present.
Decreased shelf life
Even if frozen properly at 0°F, the shelf life of mayo is reduced significantly after thawing. Separation leads to quicker spoilage. The emulsion is no longer able to prevent microbial growth as effectively. Thawed mayo will go bad much faster than fresh mayo.
Risk of freezer burn
Since mayo has a high moisture content, it’s very prone to freezer burn. Freezer burn causes dry spots and changes flavor. Even if you avoid ice crystals by freezing mayo properly in an airtight container, the damage to the emulsion itself leads to irreversible changes.
Loss of versatility
Mayo straight from the refrigerator has a smooth, thick texture perfect for spreading, mixing into tuna or chicken salad, dressing up sandwiches, etc. Once thawed after freezing, the changed texture impacts how well it can be used. Watery, curdled mayo simply won’t have the same versatility in recipes.
Proper Refrigeration
Instead of freezing, the best way to store mayonnaise for optimal texture, flavor and safety is to refrigerate it. Here are some refrigerator storage tips:
Check expiration date
Check the “best by” or expiration date on the mayo jar. This is the manufacturer’s recommendation for peak quality and flavor. Mayo stored unopened will typically last 2-3 months past the date on the jar when refrigerated.
Use clean utensils
Always use a clean knife, spoon, or other utensil each time you scoop mayo out of the jar. Double dipping introduces bacteria which can contaminate the mayo over time.
Keep cool
Refrigerate opened mayo at 40°F or below. Consistent cool temperatures prevent bacterial growth. Don’t leave mayo out at room temperature.
Watch for signs of spoilage
Check mayo for signs it has gone bad before use, like an off smell, watery texture, or yellow color. Toss expired or spoiled mayo.
Store airtight
Keep mayo tightly sealed in its original jar or an airtight container. Limit air exposure to retain freshness.
Safe Mayo Substitutes
If you don’t think you’ll use up mayo before it expires, there are some handy shelf-stable substitutes:
Greek yogurt
Plain Greek yogurt makes an excellent substitute in dips, dressings, chicken salads, and more. It provides a similar creamy richness and tang.
Mashed avocado
For egg or vegan-free recipes, mashed avocado can mimic mayo’s texture quite well. The green color may be limiting though.
Sour cream
Full-fat sour cream is thicker than regular sour cream and can often be substituted in equal amounts for mayo.
Hummus
In sandwiches, wraps, and veggie dips, hummus stands in nicely for mayo with its smooth, creamy consistency.
Oil and vinegar
For salads or slaws, a blended oil and vinegar dressing gives a similar tangy flavor.
| Mayo Substitute | Benefits | Use Ideas |
|---|---|---|
| Greek yogurt | Tangy, creamy, rich | Chicken salad, dips, dressings |
| Mashed avocado | Thick texture | Sandwiches, wraps |
| Sour cream | Close texture and tang | Toppings, baking |
| Hummus | Smooth and creamy | Veggie wraps, sandwiches |
| Oil and vinegar | Tangy flavor | Salads, slaws, dressings |
Conclusion
Mayonnaise is difficult to freeze well due to its emulsified nature. Freezing causes undesirable changes in both texture and flavor. For best quality and safety, store mayo refrigerated in a sealed container and use within 2-3 months of opening. Check for expiration dates and signs of spoilage. Alternatives like Greek yogurt, mashed avocado, and hummus can work in a pinch if you don’t think you’ll use up mayo quickly enough. With proper refrigeration, mayo can stay fresh for sandwiches, salads, sauces, and more.