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.

SBV


"Captain Cool" wrote in message
...
Dear Group,

I love a good tuna salad sandwich and a cold beer. I make
tuna salad
by combining one can of solid albacore with a diced
Spanish onion,
diced dill pickle, Mrs. Dash seasoning, white pepper,
lemon or lime
juice and mayonnaise. I mix it all up and apply a liberal
coating to
freshly baked Bahamian bread and enjoy a meal fit for a
king.


Being a live aboard sailor with no refrigeration, I
sometimes wonder
about the mayonnaise. I hear people say that one can get
terribly ill
by eating non-refrigerated mayonnaise. Perhaps that is an
old wives
tale. Why do I say this? Well, as an experiment I took a
new 16 oz.
bottle of Deep South Real Mayonnaise, scooped out a couple
heaping
tablespoons and used it to make tuna salad. I then put
the lid back on
and stowed the bottle back in the settee locker. Six
months later, I
used the contents of the same bottle to make another batch
of tuna
salad. It had somewhat of a strong taste, but I did not
get sick.
From this I would conclude that real mayonnaise lasts
almost forever.
I would like to hear from anyone with similar or opposing
experiences.