Quote Originally Posted by Sir C View Post
It's too strongly flavoured to use as the main oil, but add something extra if you use a bit.

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?