how long in the fridge?

Paul

Paul

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I made some home made tartar sauce a week ago. I do this pretty regularly using my homemade pickles and lemons from out tree. I usually make it fresh for use that day but last week was really special so I saved it. Will be having halibut tonight.

The tartar sauces is a Mayo base. Any suggestions how long is safe to keep it? I'm thinking that after a week it might actually be better with the ingredients melding.

 
kewl

for future reference how long would be too long? Like another week would it still be OK?

 
At two weeks I'd let my nose and a little taste be my guide, but I'd still consider it.

You have to make sure it doesn't have a lot of air to react to. The mayo tends to get yellowish-brown and crusty. That is not good (obviously --I really didn't have to tell you that, did I?).

Michael

 
I've got it in one of those french glass

bowls with the green lids where you push out the air. So now I'm thinking a lot about fish and my stomach is grumbling.

 
just cook up more fish. now I'm hungry for a fish sandwich on soft roll and lots-o-tartar sauce!

 
I probably wouldn't keep it any more than a week, and would recommending tasting it now, before

the fish gets cooking, to make sure it's still satisfying to your tastebuds. If it's not, it gives you time to whip up a quick batch for tonight's meal.

(edited to say: didn't mean "recommending", just recommend. Flying fingers got ahead of me. smileys/wink.gif)

 
Me too. If it has fresh items in it like onion or herbs it could go off in flavor.

 
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