I’ve never eaten much mayonnaise. I was never 100% sure about the ingredients to ever feel comfortable slathering it on my food. That, and the fact that I’ve never been a huge condiment eater. Having said that, flaked tuna tastes SO much better when it’s mixed with a little mayo. As does potato salad, chicken salad, salad olivier etc. Not to mention many salad dressings.
But, like I said, almost all store-bought mayo is highly suspect in terms of ingredients. For starters, have you ever noticed that mayonnaise is stocked on NON-refrigerated shelves?! In fact the shelf-life (in many cases) of an unopened jar of mayonnaise is “indefinite” and an opened jar can last 2-3 months. This is a product that contains fresh eggs, people!! When you go home, break open an egg, seal it in a jar and see how many days it lasts. Actually don’t. It’s a waste of an egg and will make your kitchen smell like rotten eggs very quickly.
My point is that mayonnaise is not supposed to last that long, so whatever the heck they do to it to make it last that long can NOT be good for you.
Here is a typical mayonnaise label:
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