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When you don't have refrigeration mayonnaise is one of the items requiring special attention. Common wisdom states that mayonnaise spoils quickly and is the cause of many summer picnic tummy upsets. This isn't exactly true. Mayonnaise is a highly acidic condiment. It's high acid content, along with the plethora of preservatives with which modern manufacturers infuse their products makes mayonnaise a lot safer than most folks assume. People who sail without refrigeration have long rejected conventional wisdom and kept their mayonnaise at room temperature. The women I've spoken with say there are a few tips to consider. First, buy small bottles of mayonnaise, preferably 8 or 16-ounce jars. Only use scrupulously clean utensils to dip mayonnaise out of the jar. Any dirty utensils will contaminate the rest of the mayonnaise in the jar. The women I've spoken with reassure me they've kept mayonnaise for several weeks, even at room temperature. I consider this an option worth exploring should circumstances require it. It occurs to me that new squeeze-bottles of mayonnaise would eliminate the need to scoop it out with a spoon. This would make it easier to keep the mayonnaise in the bottle clean until it's all used up. If the idea or room temperature mayonnaise leaves you fearful of food borne illness, then there is an alternative. Restaurant sized packets of mayonnaise are available at Warehouse Stores like Sam's. Each packet holds 1-tablespoon of mayonnaise. The packets keep very well at room temperature. You only open them as you need them, so there isn't any waste. They cost more than mayonnaise purchased in jars, but there is no waste at all. My husband can't quite believe that mayonnaise is safe at room temperature, so this is the method we use most often.
[Home] [GFCF Recipe Index] [Frugal Food Storage] [Biblical Womanhood] [Archived Recipe Index] [Links] [New Blog] [Old Fashioned Education] [Prairie Homemaker] [My Mother's Blog] GFCF = Gluten Free & Casein Free
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