I was told, by a real live-aboard, that if you don't
contaminate the mayo by putting the spoon in the jar a
second time, it will stay good without refrigeration.




Ignore Scotty as he never graduated 2nd grade.
The trick is not introduce ANY other foods. So, making tuna, don't use
the fork used to mash the fish to also scoop out the mayo. The mayo
will last a long time if no food particles that WILL SPOIL are
introduced. The best system is to use several small jars of mayo
instead of a large one. That way if it gets contaminated you just move
onto a new jar rather than losing it all.
The sockpuppets are loose!


RB
35s5
NY