Mayonnaise only goes bad from cross contamination with the dirty knife you use. Like if you get some tuna in the jar, that can go rotten and ruin your day. Probably why a squeeze bottle is safe on the counter.
Home made mayo is shelf stable. PH should be down around three. It’s the grocery brands that try to smooth out the tang and increase the PH that makes it need refrigeration. It sounds insane that egg yolks and oil don’t go bad on the counter if you add lemon juice but that’s about the extent of it.
That’s not to say it doesn’t degrade much faster and honestly, mayo need to be cold or it just feels like sandwich grease :)
That makes me concerned about how much of it is actually mayonnaise.
Mayonnaise only goes bad from cross contamination with the dirty knife you use. Like if you get some tuna in the jar, that can go rotten and ruin your day. Probably why a squeeze bottle is safe on the counter.
From my past experience, Mayo can get sour. It’s not pleasant.
Home made mayo is shelf stable. PH should be down around three. It’s the grocery brands that try to smooth out the tang and increase the PH that makes it need refrigeration. It sounds insane that egg yolks and oil don’t go bad on the counter if you add lemon juice but that’s about the extent of it.
That’s not to say it doesn’t degrade much faster and honestly, mayo need to be cold or it just feels like sandwich grease :)