We all know that mayonnaise is a delicious, rich spread that turns bad if not refrigerated. Or does it?
"Contrary to popular belief, industrial mayo does not spoil if not refrigerated. Commercial mayonnaise is filled with acid and preservatives that can actually extend the life of salads by killing bacteria. The eggs used in prepared mayonnaise are pasteurized as well."
This quote is from the Fooducate Blog, a great collection of vignettes on a variety of food matters. And this writer isn't the only one who has declared commercial mayonnaise virtually unspoilable.
The key is in the word commercial.
Homemade mayonnaise consists of raw egg yolks, oil, vinegar and sometimes seasonings such as mustard, lemon or garlic. The shelf life for this type of mayo is far more limited (about 3 days), and it should definitely be kept in the refrigerator. You can use pasteurized eggs in your mayonnaise, but even so the risk of attracting bad bacteria at room temperature is high due to the lack of bacteria killing acids and preservatives.
So there you have it. Bring on the potato salad, prepare the deviled eggs and don't forget the coleslaw. Bon appétit!
Deviled eggs are a picnic favorite and are simple to make. See the recipe on our website at: http://www.foodell.com/recipes/deviled-eggs
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