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Sauce, how long will it last?

post #1 of 5
2/22/11 at 10:05am
Thread Starter 

Hello, hope everyone is doing well.

 

I prepared the following sauce below in a mason jar with a tight fighting lid.  (excellent by the way)

 

  • 1/2 cup mayonnaise
  • 1 tablespoon stone ground mustard
  • 2 teaspoons milk
  • 1 1/4 teaspoons prepared horseradish
  • 1 teaspoon minced celery
  • 1 teaspoon minced white onion
  • 1 teaspoon minced green bell pepper
  • 1/4 teaspoon minced fresh parsley
  • 1/4 teaspoon white vinegar
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 pinch salt

Directions

  1. Combine all of the ingredients in a small bowl.
  2. Mix thoroughly.
  3. Cover and store in the refrigerator until ready to serve.

 

 

 

I prepared this on Super Bowl sunday (Feb 6).  Out of curiosity how long do you think it will last?  Is it well past its expiration date at this point?  Yes, it has been in refrigerator the entire time.

 

I never know with things like this and figured I better ask.  Thank you so much for advice.  I was guessing probably 10 days after making but could be mistaken.

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post #2 of 5
2/24/11 at 12:35am

Hi goblue,

 

I have the feeling that it has probably gone over by now.  I'm no expert, but given the fresh celery, onion, green capsicun, and parsley in there, these ingredients would have spoiled by now.

 

Someone else may pop in and give some guidance but , for me, I'd be tossing it.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #3 of 5
2/24/11 at 1:59am

Hi Goblue,

One of the things I would look for is liquid separation and discolouring of the fresh ingredients. There's quite a bit of mayo so the preservatives in that will keep it a bit longer but the milk will turn relatively quickly, I don't think I'd go more than 4-5 days.

I love my job
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post #4 of 5
2/24/11 at 4:12am

Mayo and vinegar act as a preservitive. The addition of milk, raw onion,peppers and celery make it more prone to go bad the black pepper is a high bacteria spice. Since processed commercial  sauces are like it says processed, their shelf life is increased one way or another. Yours however has not been. The only way that I would tell is by tasting it. You can't go by seperation because in some sauces thay seperate because by the addition of all the other ingredients you have broken the emulsion of the mayo. (IE oil and vinegar also seperate in french vinegarette but are not bad ) To taste a bit wont kill you.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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post #5 of 5
3/1/11 at 8:18pm
Thread Starter 

Thanks everyone for your replies with this one.  We never use very much of it so in the future I will have to make a smaller amount to save from wasting.  I appreciate the excellent information you have given to me.

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