Mayonnaise

Add more vegetables or other solid ingredients.

weight gain, higher cholesterol

I would say no. If you do wash your hair before applying the mayonnaise you may dry your hair out, and the mayonnaise may not be as effective. This is if you want the mayonnaise to give your hair moisture and body.

== == * The ingredients would stay the same, but the kosher mayonnaise would have been produced in a kosher factory under rabbinical supervision. As in, the rabbi visits every so often to make sure that no treif or "unkosher" ingredients are being used in the factory or that no milk or meat products were sharing the same utensils (Jews aren't allowed to EVER mix milk and meat, in addition to not eating shellfish, birds of prey, etc.) Kosher food is not blessed, it's just supervised by knowledgeable authority figures. * Kosher foods are foods that conform to the rules of the Jewish religion (kashrut, Jewish dietary laws.) Example: Slaughtered animals under 'Kashrut' are by Jewish dietary laws. Non-kosher include ingredient derived from non-kosher animals or from kosher animals that were not properly slaughtered. This applies to other foods in the Jewish dietary laws.

Two pouches of tuna and two ounces of mayonnaise would make a double batch.

the rain will get it of the ground or the sun will just bake it on the ground

Real mayonnaise is not white but a pale yellow. Other types of sandwich spreads and mayonnaise-like dressings may be white because they do not contain the egg yolks that give real mayonnaise its color.
It is white because the oil it is made out of is whipped at high speed and adds air. White is the color of the change of consistency of the oil.

There are a lot of calories in a teaspoon there is about 100 calories in a teaspoon of mayonnaise.

I would say about 4- 5 days after being made. Most likely has been out in the sun at a party or has got warm by being left out.

What is Aioli mayonnaise flavored with?
Garlic!

Real mayonnaise, made with oil and eggs is in fact a good all round conditioner. The oil, particularly if it is olive oil has been used by women for centuries. Eggs also are a good source of natural oils and protein and has been in use for a very long time.

One can add herbs, garlic or extra mustard.

yes, if it get too warm it separates, the egg yolk could curdle if too cold, and if uncovered it will skin over with a dark yellow crust. I've also seen it turn green, likely from being contaminated with other foods.

No it is pureed, peeled, cooked tomatos.

Unilever, since 2000.

Soak in olive oil for a couple of days, then clean with nail varnish remover. Rinse and dry.

PS. Don't do this with 'collector item' coins though!

No. It's concentrated so measurement would be difficult. Also there will be the extra oil. Another thing is mayonnaise can turn deadly when cooked. I forgot the term for it, but one of the first rules of food handling is NEVER cook mayonnaise. I have fond memories of scraping it off hotdogs to microwave & then putting it back on:(

In doing research online about this, it seems that store bought mayo, like Hellmans, is fine because the eggs used are pasturized. SO go ahead and eat.

However, you shouldn't make home-made mayo (who does?) and should also avoid any softcooked or raw eggs.

If its shop purchased then it will carry a guide "use by". Mayonnaise has vinegar which helps to preserve it. 2 to 3 weeks at a low temperature is normally fine but you do need to follow the labels as there are many different makes with different ingredients

yes, the substance can dissolve the dry skin, take it up, then release it when you rince out.

Once they are picked, sprouts are a TCS food. You need to make sure to keep them refrigerated until eaten after you have purchased them.

Food left out of the refrigerator is okay to eat for about 2 hours. If the temperature is under 80 degrees. The longer a food stays in the danger zone the more risk you take eating that food. Foods should either be kept hot or kept cold before eating to be really safe.

no mayo spoils faster

I think it's only mayonnaise that needs refrigerating, I keep the rest in a cupboard and it doesn't go off.

Any condiment that requires refrigeration usually says "Refrigerate after opening" on the label. I don't refrigerate olive oil (it goes cloudy), vinegar (it doesn't need it), soy sauce (it's fermented already), fish sauce (same thing). Everything else goes in the fridge.

Nothing will happen, though the mayonnaise might start to separate.