I'm looking at a recipe to make mayo which contains oil, silken tofu, milk (I will use almond milk), dijon, lemon, vinegar, spices etc. The recipe states a fridge life of approx 2 weeks.
Now when I make my almond milk, I only make small quantities because I find it not good after 3 days, it's just soaked nuts & water, no salt added. I also think once silken tofu is opened it should be used within 3 days.
Once made into mayo, would the oil, vinegar and added salt be a factor in extending the life? When making condiments do you consider the life of individual components?
