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keeping it safe. Mayonnaise should be stored consistently below 40°F (4°C). Cold temperatures slow the growth of bacteria and help maintain its quality. Problems often arise when the jar is left out during meals, forgotten on the counter, or stored improperly in warmer areas of the fridge, like the door. Spending extended time outside proper refrigeration can increase risk, particularly in warm environments. In most cases, it’s not the mayonnaise itself that fails, but how it’s handled over time.
Homemade mayonnaise requires even greater caution. Without preservatives and often made with raw or lightly cooked eggs, it is more delicate than commercial versions. While fresh and flavorful, it is also more perishable. It should be refrigerated immediately, kept tightly sealed, and consumed within a short period. Treating homemade mayonnaise like a long-lasting pantry
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