Costco has a “smaller” jar of mayo that’s made from avocado oil. It’s not one of the gigantic containers, but it’s not small either. Probably 3-4 times as large as the normal ones we buy.
We usually buy small jars from the store, and that’s more than we need. However, I’m trying to eat more fish, so I’m making fish “salad” that’s canned fish, mayo, mustard, onion, hot sauce, olives, nuts, salt, pepper, etc.
Would a jar of mayo last 2+ months in the fridge?
Totally depends on the expiration date. I think I know the avocado-based mayo you’re talking about (there are two different brands we buy at Costco). Check the label to determine when it’s “past its prime.”
It’s not like ultra-pasteurized cream which is only good for 5-7 days once it’s opened - regardless of the date on the top (which indicates how long you can keep it before it’s no good regardless of whether it’s been opened).
Months… Not sure how long they give it, by date, but I use it until it goes bad - a very slight, slow process…
Most of the times it stays for the expiry date which they mention on the pack, but I suggest it not to use more than 8 weeks. I prepare my own mayo and store it for just 4 weeks in the fridge.
Thanks, all. Well, I’m going to test it out, as my wife bought it, and I’ve opened it to make egg/seafood salad. It’s 32 ounces, and from Chosen Foods. The only “preservative” it has in it is rosemary extract.
The “best if used by” date is 10/29/26, but I’m assuming that’s unopened.
4 weeks might be tough. I’d say I used maybe 1/6 of it. For this dish (my lunches this week), I put 6 eggs plus 4 cans of fish into a metal bowl. I used a potato masher to mash everything relatively fine. Then I just tossed some mayo, mustard, hot sauce, horse radish in there and mixed it. I added green olives and nuts. I didn’t have any onions to add. I added salt and pepper to taste .
I’ll do this next week too, but the week thereafter, I might fast a while again. Also, I have cow tongue, cow heart, cow liver, and a few hunks of beef to eat. So, I might not get back to the mayo for a while, unless I add mayo to those.
I’ll come back and let everyone know whether this was a good idea. While the price is better at Costco, if it goes bad, then that somewhat negates the reason to but mayo at Costco.
Foods that only last so long once they’re opened typically have a statement to that effect on the label near the expiration date. Unless it’s obviously gone bad, personally I’d keep using it up to the label’s “best by” date. That’s what we do with our opened (avocado) mayo. No issues.
Okay, in checking out our refrigerator, only one container of mayonnaise was there.
When I took the picture of it, the relatively small amount left slid behind the label.
There, that’s better.
Duke’s began in the southeastern U.S. and is substantially revered there. It’s now available nationally and in some other countries.
I like it as much as Hellmann’s, they are just slightly different from each other.
Also love Hellman’s with extra egg yolks - mostly see it at food service stores in BIG jars, a gallon or ~4 liter.
Anyway:
So, 332 days or ~11 months past the date on the jar.
Smells perfect. Tastes great - I ate a big spoonful. But I will use it up or toss it out soon - my wife would have something to say about this… 
Seems that the ‘Extra Heavy’ is only sold in big container sizes… 
I got the one gallon/3.78 liter size jar once, but it was a struggle to use it up or really justify it, economically.
Thanks. I’ll see what happens, as I don’t use mayo that often.
I’ve hear good things about Duke’s. I was on a very low fat diet for years, so I never ate mayo; I think that’s why I don’t eat much of it now. I got used to eating mustard and ketchup instead. I think that’s why I’m also not big on cheese – I never ate it.
Anyway, I’ll report back in a few months, which is when I estimate I’ll have this jar done, if that’s even possible.
In the end I don’t think it makes too much difference - we really are talking about months. If nothing really changes, chemically, then no problem. Bacteria either grows or not. Most mayonnaise is acidic enough that it lasts a good while, in general.
Temperature does make a big difference. One degree above freezing, five degrees, ten… The ‘life’ likely declines by orders of magnitude.
Putting aside the question of shelf life for a moment, a major difference between standard mayo and avocado based mayo is that the former consists largely of soy oil. If that’s of any concern to a keto’er, take note.
