Did a mayonnaise taste test that went as follows: Ham sandwich, one half received Hellmann’s mayonnaise and the other half, Blue Plate. An eyeball equal amount of ham, lettuce, tomato, seasoning and HEB deli ham, cannot remember which type, one of their deli ones. Anyway, took a bite of the Blue Plate side and then one of the Hellmann’s side. Repeated until the sandwich was done.

Verdict, Blue Plate wins, subtle but noticeable difference. I think the higher amount of vinegar in Blue Plate worked to its advantage with the ham.

Oh so cruel, I really fancy a ham sandwich now.....

Can Blue Plate hold up a against Duke's?
In my opinion no.
Bought and tested Blue plate a long time ago.
Another brand I like is McCormicks out of Mexico with lime juice.
Now I'm considering making a condiment with my fermented salted lime sugar and mayonnaise.
Maybe a hint of habanero sauce.
Put the lime in the blender then mix it all up in the food processor.
I gotta say, I have gotten a ton of use out of my food processor.

Test tests are by nature subjective, lol. I have known people who do a taste test of Miracle Whip against any real Mayo and picke the Miracle Whip every time. But to me, YUK. Kewpie has won over Hellman's and Duke's, but I will take either one over that one. I did a search on Amazon for mayonnaise and then clicked on "Sort by average customer review". Hellmans won that one. Over 11,000 reviews with an average rating of 4.8/5. Next is Kewpie, also at 4.8/5 but only 2695 reviews, so clearly they sell much much less of that one. Third is Duke's, also 4.8/5 but only 2065 reviews. The Duke's may have been hurt by photos of jars received in poor condition that cause fewer people to order that one. But even without considering the reviews Hellman's wins by a huge margin just by those voting with their pockbooks and making clearly the most popular. What I found most interesting is that despite clear differences in how much they sell and how many reviews they get, all 3 have identical average ratings. So I guess, you just like what you like, period, lol. (Blue Plate and Kraft both got 4.6/50 and Miracle Whip got 4.7! But MW only had a few hundred reviews, clearly much less popular than any mayonnaise.)

One of my brothers liked kraft until he found out it had lemon in it.
That's just stupid if you ask me.
It's like having a good friend until you find out they are of some such harmless ideology you don't partake of.
I'm pretty objective when it comes to taste tests.
My love for Duke's was a side by side test with Hellmans.
I have loved and bought Hellmans all my life.

Like I said, it is a subjective matter of taste. I like both. There is absolutely nothing wrong with loving Miracle Whip, either. As long as you don't try to make me eat it, lol. You do you, lol. That goes for everyone.

My brother was subjective.
He already had a bias towards lemon even though he liked the mayonnaise.
In other words he let his personal feelings get in the way of the fact he liked something.
It's like all of a sudden you find out you hate Worcestershire sauce because it has anchovies in it.
Even though you liked it before..

OT but this thread led me to a CDC page about the perils of undercooked eggs and homemade mayos. I'm now thinking of my Lea and Perrins as 'disinfectant' and using twice as much on my breakfast of fried eggs.
With homemade alioli, we do always use it the same day, and it goes under the broiler before serving.
Never had any problem with that.
I must admit I am pretty compulsive about keeping things like mayo refrigerated. I only take out of the fridge long enough to get my serving then it goes back. I always use a clean utensil that hasn't been into anything else, so as not to leave any taint of other food or heaven forbid, crumbs, in the mayo jar. On times when we have had guests making sandwiches on the dinner table, it pains me to see the mayo open with a spoon or knife left standing in it...No one else seems to notice but for me it's a ticking time bomb and I really don't settle down until that puppy is properly sealed and put back in the cold. Same with houseguests who make sandwiches but leave the jar on the counter while they eat. A big yikes.
Any time I see mayo left out of the fridge, I start thinking about how they pasteurize and use preservatives to make it safe.
My personal timeline for 'mayo on the counter' is about 30 seconds, definitely under a minute.

https://www.canitgobad.net/can-mayonnaise-go-bad/

Store bought Mayonnaise may not be quite so easily spoiled as people might think.

I knew of a person (who was alive and looked healthy) that told me they kept their opened mayonnaise in the pantry.

I suppose the best authority on mahonesa sauce is the country of origin. Menorca is a lovely friendly island with a very rich and diverse history. My favourite holiday place of recent years and a biosphere reserve.

August and September is when I use mayo. Mainly BLTs, potato salad, and pasta salad. It's the other ingredients that matter the most. I consider mayo as the lubricant

I've left my mayonnaise out for days.
Still kicking.

I don't leave mine out for days, but I am not OCD about it either, and not only am I still kicking, I can still kick pretty hard, lol.

Just as a disclaimer, the USDA says this about it (you have to scroll down a ways): https://www.foodsafety.gov/food-safety- ... wer-outage

The list is typical government over kill.
Mayonnaise isn't processed by heat.
If it goes bad it is because it has been contaminated.
Dried meat really.
It's a miracle we survived before the age of refrigeration.

At one time Hellmans sold a squeeze bottle of mayonnaise that said no need to refrigerate.
Simply because it was almost impossible to contaminate it.

It says it can be above 50 degrees for up to 8 hours before it has to be discarded. Gvt recommendations err on the side of being very safe. You get to decide your level of acceptable risk. I would say you have at least that long if it isn't contaminated. I have left mayo out overnight by accident and based on my own level of risk acceptance, I threw it out. I usually spend 2.50-3.50 for a jar on sale. Mostly 2.50. So that as opposed to a risk of food poinsoning just tips my own risk assessment towards tossing it. YMMV.

I’m pretty cautious also. Been a super long time since food poisoning got me.

Here is a link I hope works.
https://www.google.com/url?sa=t&source= ... 6844660092

And another one.
https://www.dressings-sauces.org/food-s ... -dressings