AioliShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Aioli, especially homemade or opened commercial, is highly perishable due to its egg and oil base. It must be refrigerated immediately after preparation or opening.
Refrigerator
3-4 days
Store aioli in a clean, airtight container. For homemade aioli containing raw eggs, consume within 3-4 days. Opened commercial aioli typically lasts 1-2 months, but always check the product label and discard if signs of spoilage appear. Maintain refrigerator temperature at 40°F (4°C) or below.
Freezer
Not RecommendedNot recommended
Freezing aioli is not recommended as the emulsion will likely separate upon thawing, resulting in an undesirable texture and consistency.
Signs of Spoilage
- Sour or off odor
- Visible mold growth
- Significant discoloration
- Unusual separation or curdling (beyond normal emulsion settling)
- Slimy or sticky texture
Room Temperature Safety
The 'Danger Zone' for food is between 40°F (4°C) and 140°F (60°C), where bacteria can multiply rapidly.
Refrigerate aioli promptly after use. Discard any aioli that has been left out within the danger zone for too long to prevent bacterial growth and potential foodborne illness.
Safe Handling
Always use clean utensils when serving aioli to prevent cross-contamination.
If making homemade aioli with raw eggs, use pasteurized eggs to reduce the risk of Salmonella.
Keep aioli refrigerated at all times when not in use.
Discard any aioli that has been left at room temperature for more than 2 hours.