After reading some of yesterdays posts concerning mayonaise I am completely flabbergasted.
I am not disputing what was read, but this goes against everything I ever heard or was taught.
I'm fairly certain, that if I had cold table pan of mayo sitting at room temp open on a counter when the health inspector came in, she would have something to say about it.
Fortunately, I don't serve mayo here except for slaw and potato salad, which are always kept cold.
I have too often witnessed mayo handling that has caused me to never order it in a restaurant.
I have seen pans of mayo that have been sitting unused for hours, developing that yellowish transparent layer on top, only to be stirred in and then applied to a sandwich.
Well, maybe the mayo hasn't grown any bacteria, but I'm not counting on it.