Mayonnaise (homemade)Shelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Homemade mayonnaise, due to raw egg content and lack of commercial preservatives, is highly perishable and should not be stored at pantry temperatures.
Refrigerator
1-2 days
Store immediately in a clean, airtight container in the coldest part of the refrigerator (40°F/4°C or below). Due to raw egg content, consume within 1-2 days.
Freezer
Not RecommendedNot recommended
Freezing homemade mayonnaise is not recommended as the emulsion will likely break, resulting in a separated, oily, and unappetizing texture upon thawing.
Signs of Spoilage
- Sour or off-odor
- Discoloration (darkening or unusual shades)
- Visible mold growth
- Separated, curdled, or unusually watery texture
Room Temperature Safety
40°F–140°F
Homemade mayonnaise should not be left at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), it should not be left out for more than 1 hour. Discard any homemade mayonnaise left in the danger zone for too long.
Safe Handling
Use only fresh, clean, and preferably pasteurized eggs for homemade mayonnaise to reduce the risk of Salmonella.
Maintain strict hygiene during preparation: wash hands, utensils, and surfaces thoroughly.
Refrigerate homemade mayonnaise immediately after preparation.
Do not leave homemade mayonnaise at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F/32°C).
Avoid cross-contamination by keeping homemade mayonnaise separate from raw meats and poultry.