Homemade mayonnaise usually lasts about 3 to 7 days in the fridge. Since it doesn’t have preservatives like store-bought mayo, it can spoil quickly if you’re not careful. If you use pasteurized eggs and store it in a clean, sealed container, you might get closer to a full week of freshness. But if you used raw eggs, it’s safer to use it up in 3 or 4 days.
Keep your mayo in the coldest part of the fridge, not in the door. Don’t leave it out on the counter. Even a short time at room temperature can let bacteria grow. Always use a clean spoon when scooping some out. Double-dipping can spread germs and spoil it faster.
Check the smell and look of your mayo before using it. If it smells sour, looks separated, or has mold, toss it right away. I always write the date on the jar so I know how old it is. Making small batches helps too, so it doesn’t sit around too long.
Fresh homemade mayo is delicious, but it’s not meant to last forever. Store it right, use it fast, and trust your senses if something seems off.
how long does homemade mayonnaise last in the fridge?
Homemade mayonnaise usually lasts about 3 to 7 days in the fridge. It doesn’t stay fresh as long as store-bought mayo because it doesn’t have preservatives. If you use fresh, pasteurized eggs, your mayo might last closer to a full week. But if you use raw eggs from the farm or store, it’s safer to use it within 3 or 4 days. The vinegar or lemon juice in the recipe can help it last a little longer, but not by much.
I remember once I made a big batch of mayo and left it in the fridge for over a week. It looked okay, but when I opened the jar, the smell was just a little off. I wasn’t sure, but I didn’t want to risk getting sick, so I threw it out. That’s the rule I go by now if it smells weird or I can’t remember when I made it, I toss it.
To keep your mayo safe, always write the date on the container. I use masking tape and a pen so I can remember when I made it. I also try to make small batches so I don’t waste any. Fresh mayo tastes best in the first few days anyway. If you’re ever unsure, it’s better to be safe than sorry. Eating spoiled mayo can make you really sick, so keep it fresh and cold!
How to Store Homemade Mayonnaise Safely
The way you store your homemade mayonnaise can make a big difference in how long it stays good. First, always keep it in a clean, airtight container. I like using glass jars with tight lids. If you use something that’s not sealed well, air and germs can sneak in and ruin the mayo fast.
Right after you make it, put it in the fridge. Don’t let it sit out on the counter, even for a little while. I learned this the hard way. One time, I got distracted and left my mayo out during lunch. It was only out for an hour or so, but later that day, it had a funny smell. I had to toss it. Now, I pop it in the fridge the second I’m done mixing.
It also helps to keep your fridge cold below 40°F or 4°C. Warmer temps can cause bacteria to grow faster. And always use a clean spoon or knife when you take some out. Don’t double dip! That spreads bacteria and makes it spoil quicker. I even label the jar with the date I made it so I don’t lose track. It’s a small step, but it keeps everything safe.
Signs Your Homemade Mayonnaise Has Gone Bad
Knowing when your homemade mayo has gone bad is super important. One of the first things I check is the smell. If it smells sour, kind of like spoiled milk or something rotten, it’s time to toss it. Fresh mayo should smell mild and a little tangy, not gross or weird.
I also look at the texture. If it looks watery, separated, or kind of chunky, that’s a bad sign. One time, I noticed my mayo had turned a bit yellow and was pulling away from the sides of the jar. I thought maybe I could just stir it back together, but nope it was way past saving. Better safe than sorry.
Mold is another big warning. Even a small fuzzy spot means the whole jar needs to go. Don’t just scoop out the moldy part it’s not safe. If the color has changed at all, especially if it’s darker or kind of gray, that’s another sign to throw it out.
When in doubt, trust your gut. If something feels off, don’t take chances. I’ve had food poisoning before, and it’s no joke. Homemade mayo is delicious, but it’s not worth risking your health over a few spoonfuls.
Tips to Make Homemade Mayo Last Longer
If you want your homemade mayo to last a bit longer, a few simple tricks can help. First, use pasteurized eggs instead of raw ones. I used to make mine with regular eggs, but after getting sick once, I switched to pasteurized. They’re much safer and can help your mayo stay fresh for up to a week.
Adding vinegar or lemon juice also helps. That little bit of acid slows down bacteria. I like using lemon juice because it gives a fresh taste. Just a tablespoon can make a big difference. And if you’re trying to stretch the life of your mayo, store it in the coldest part of your fridge not in the door. The fridge door warms up every time you open it, which shortens the shelf life.
Another tip is to make small batches. I used to make a full jar and couldn’t finish it before it spoiled. Now I make just enough for a few days. It’s easy to whip up a fresh batch, and I don’t waste as much. Keeping your tools clean also helps. I always wash my blender and spoons right before making mayo. A little leftover food or water can mess up the whole batch.
Is It Safe to Eat Homemade Mayonnaise with Raw Eggs
This is the part that makes a lot of people nervous, and honestly, I get it. Raw eggs can carry salmonella, which can make you really sick. I used to make my mayo with regular raw eggs and didn’t think twice. But then I read about someone who ended up in the hospital after eating raw egg mayo at a picnic. That was a wake-up call for me.
Now I always use pasteurized eggs if I’m making mayo at home. You can find them at most grocery stores, and they’re heat-treated to kill bacteria without cooking the egg. They look the same and taste the same, but they’re much safer. If you’re serving mayo to kids, pregnant women, or older adults, pasteurized eggs are a must.
Some people try to make their own eggs safer by adding vinegar or lemon juice, and while that helps a bit, it doesn’t fully kill the bacteria. Restaurants that make homemade mayo usually follow strict safety rules and use special eggs. At home, we don’t have those same protections.
So yeah, it is possible to eat mayo with raw eggs, but it’s a risk. I’ve decided it’s not worth it. I’d rather be safe, enjoy my mayo, and not spend the night hugging the toilet.
Conclusion
Homemade mayonnaise is super tasty, but it doesn’t last forever. If you’re keeping it in the fridge, try to use it within 3 to 7 days. Always store it in a clean, airtight jar and keep it cold. I’ve learned the hard way that even one slip like leaving it out too long can ruin the whole batch. A spoiled jar might smell weird, look off, or just feel wrong when you taste it. Trust your senses.
Using pasteurized eggs and adding a splash of lemon juice or vinegar can help it stay good a bit longer. I always make small batches now so I don’t have to worry as much about it going bad. Plus, it’s a great excuse to whip up a fresh batch when I need it!
If you’re ever unsure whether your mayo is still good, just toss it. Getting sick over a little bit of mayonnaise isn’t worth it. And hey, if you’ve got any tips for keeping mayo fresh or want to share how you make yours, drop them in the comments. I’d love to hear how others do it!