Anyone who dislikes making mayonnaise. This method is literally,

[Sir C]

And to get to the basics what sort of shelf life are we dealing with here?

Seems a bit of a palaver to go through if for example you are simply making a sandwich for a lunchtime snack on a Saturday, tuna for example, or perhaps ham and cheese.

One may not have any plans for another repast that involves the egg based condiment so what to do.

Chuck it?

Yes, one wouldn't want to make a batch just for a sandwich, but if you're having a piece of poached salmon, or making potato salad or coleslaw, there's nothing that matches proper mayonnaise. Fridge life is probably only a couple of days so you just make as much as you need.

It literally takes 30 seconds.

[SWv2]

Yes, one wouldn't want to make a batch just for a sandwich, but if you're having a piece of poached salmon, or making potato salad or coleslaw, there's nothing that matches proper mayonnaise. Fridge life is probably only a couple of days so you just make as much as you need.

It literally takes 30 seconds.

Well I don't eat salmon because it is fúcking rank and I would suggest you keep this in mind for any future discourse we engage in.