Growing up Mayo was kept in the fridge. Then i learned from my farther-in-law that Mayo can be kept at room temperature. Since then i've kept mine in the pantry for years with no problems. I think it taste better at room temp. (His only caveat was not to refrigerate it then decide to put it at room temp.)
For years I refrigerated mayo but when I discovered that it tastes better and downs go bad I started keeping in the pantry. I have never kept ketchup or mustard in the fridge.
I just assumed it had to go into the fridge after the seal was broken. but no,.. turns out mayo is too acidic for bacteria to thrive.... the "keep refrigerated" label is purely for reasons of quality -- not safety.... the biggest food safety risk from mayonnaise is from cross-contamination. (This is particularly an issue for mayo as it is often mixed with/spread on chicken, eggs, and other food items that ARE a food safety risk).... home-made mayo is usually made from unpasteurized eggs, it must be refrigerated learn something new everyday
Are the eggs you buy at the grocery store pasteurized? I have made homemade mayo a couple of times as well as sauces that have eggs in them.
I think they're not,.. unless the package says specifically that they are. A company called Safest Choice sells pasteurized eggs in grocery stores across the country, and they have a store locator to help you find stores in your area that carry them.
We experimented with a mobile chicken coup for a while with 4 chickens. We'd average almost an egg a day per chicken. We'd leave the eggs out on the table in a basket and wash them only before use. Was informed as long as you didn't wash them and remove the protective coating they were fine at room temp for a long while.
