Mayonnaise is a thick, creamy emulsion, which means that it consists of two liquids that do not mix well together under normal conditions. An emulsifier binds the liquids together. In the case of mayonnaise, the emulsifier is egg yolks. Without the egg yolks to bind the vinegar and oil during blending, the oil would form beads atop the vinegar and never combine. Certain environments, such as freezing, may break these bonds.
Whether they have a fish, pasta, egg or a poultry base, it is not a good idea to freeze salads that contain mayonnaise. The ingredients in the mayonnaise do not fare well as a bonding agent during freezing. According to Michigan State University, the ingredients in the mayonnaise separate during the freezing process. The end result is a salad that does not have the same texture and consistency as it did prior to freezing. Instead, the salad becomes an oily mess upon thawing.
What Makes it Happen
When you place food products in your home freezer, they undergo a slow-freeze process. During this freezing process, ice crystals form on and within the food. According to the University of Kentucky Cooperative Extension Service, these ice crystals are what contribute to the separation of mayonnaise after freezing. As the ice crystals melt, they cause the ingredients in emulsified food such as mayonnaise to separate. This separation tends to give the mayonnaise a curdled look that may be unappealing.
There are times when ice crystals do not pose a problem during the freezing of foods that contain mayonnaise. For instance, some recipes call for the use of mayonnaise instead of shortening. After the baking process is complete, it changes the structure of the emulsifier. Thus, the ice crystals formed during freezing have no effect on the baked item during thawing. The same holds true for cream cheese, whipped cream and meat salads that contain minute amounts of mayonnaise. When combined with cream cheese, whipped cream or small amounts of meat, mayonnaise remains unaffected during freezing.
If you use a mayonnaise substitute in your recipes, you may be in luck. Utah State University Juab County Extension explains that unlike real mayonnaise that separates during freezing, mayonnaise substitutes fare well. Mayonnaise substitutes usually contain the same main ingredients as real mayonnaise -- eggs and vinegar -- but the oil content is much lower. Real mayonnaise has an oil content of at least 65 percent or higher. Since the oil content in a mayonnaise substitute is significantly lower, less separation occurs during freezing.
Is This an Emergency?
- Michigan State University; “The Safe Food Book, Your Kitchen Guide 1988”; Mary Ann Parmley; July 1984
- University of Kentucky College of Agriculture; Make-Ahead Meals; Sandra Bastin, PhD, RD, LD, CCE; August 2007
- Utah State University Juab Cooperative Extension; Why Freezer Meals?; Laurie Bates
- “Real Simple”; Miracle Whip vs. Mayonnaise; Melissa Clark