How Long Homemade Mayonnaise Lasts in the Refrigerator
Homemade mayonnaise lasts 1 to 2 weeks in the refrigerator
Homemade mayonnaise will keep for 1 to 2 weeks when stored in a clean, airtight container on a shelf inside your refrigerator—not on the door. The exact timeline depends on how fresh your eggs were when you made it, how carefully you kept bacteria out during preparation, and whether you used pasteurized eggs or raw ones. Because homemade mayo contains no preservatives, it spoils faster than store-bought versions, which can last 2 to 3 months.
The reason homemade mayo has such a short window is the raw or lightly cooked egg yolk at its center. Even though the acid in lemon juice or vinegar slows bacterial growth, it does not stop it completely. Once you open the jar or container, you introduce new bacteria every time you dip a spoon in, which shortens the safe window further. If you notice any off smell, separation that will not remix, or a sour taste, discard it.
Key Takeaways
- Homemade mayonnaise stays safe for 1 to 2 weeks in the refrigerator when stored in a sealed container on an interior shelf, away from the door.
- Using pasteurized eggs instead of raw eggs can extend shelf life slightly and removes the risk of salmonella contamination.
- Always use a clean spoon to scoop mayo from the jar, never double-dip, and keep the container sealed between uses to prevent bacterial growth.
- Signs of spoilage include a sour or off smell, visible mold, pink or gray discoloration, or a grainy texture that will not smooth out when stirred.
- Freezing homemade mayo is not recommended because the emulsion breaks down during thawing and the texture becomes unusable.
Why homemade mayo spoils faster than store-bought
Store-bought mayonnaise contains preservatives—usually potassium sorbate or sodium benzoate—that slow the growth of bacteria and mold. These additives are safe and approved by food safety agencies, but they are what allow commercial mayo to sit in your pantry unopened for months and in your refrigerator for 2 to 3 months after opening. Homemade mayo has none of these, so it relies entirely on cold temperature and the natural preservative power of acid to stay safe.
The acid in lemon juice or vinegar lowers the pH of the mayo, which slows—but does not prevent—bacterial growth. This is why the ratio matters: too little acid and the mayo spoils faster; too much and it tastes sharp. Most recipes use about 1 tablespoon of acid per egg yolk, which creates a pH around 3.5 to 4. That is acidic enough to be hostile to most pathogens, but not so acidic that it kills them outright. The refrigerator does the real work by keeping temperatures low enough that any bacteria present grow very slowly.
How to store homemade mayonnaise safely
Store your homemade mayo in a clean glass jar or food-grade plastic container with a tight-fitting lid. Glass is better than plastic because it does not absorb odors or stains and does not leach chemicals into acidic foods. Wash the container and lid with hot soapy water and dry them completely before filling. Any water left inside dilutes the mayo and creates an environment where bacteria can grow faster.
Place the container on an interior shelf of your refrigerator—not on the door. The door is the warmest part of the fridge because it opens and closes throughout the day, letting warm air in. That temperature fluctuation speeds spoilage. The back of a middle or lower shelf stays coldest and most stable. Keep the lid sealed between uses and always use a clean spoon to scoop out what you need. Never dip a used spoon back into the jar, and never let the mayo sit at room temperature for more than 2 hours.
Using pasteurized eggs to extend shelf life
If you make mayo with pasteurized eggs instead of raw eggs, you can safely store it for the full 1 to 2 weeks without worrying about salmonella. Pasteurized eggs have been heat-treated to kill bacteria while still raw, so they are safe to eat without cooking. You can find them at most grocery stores in the regular egg section, usually labeled "pasteurized" on the carton. They cost slightly more than regular eggs but are worth it if you make mayo regularly or serve it to young children, pregnant people, or anyone with a weakened immune system.
Raw eggs carry a small but real risk of salmonella contamination, even if they look and smell fine. If you use raw eggs, the mayo is technically safe to eat because the acid kills most salmonella, but the risk is not zero. Pasteurized eggs remove that uncertainty. The taste and texture of mayo made with pasteurized eggs are identical to mayo made with raw eggs, so there is no downside except the small price difference.
Signs that homemade mayonnaise has gone bad
Discard your homemade mayo if you notice any of these signs: a sour, vinegary, or off smell that is stronger than the lemon or vinegar you added; visible mold or fuzzy growth on the surface or sides; pink, gray, or brown discoloration; or a grainy, separated texture that does not smooth out when you stir it. A little separation is normal—mayo can break slightly if it gets too cold or if you stir it too vigorously—but if stirring does not bring it back together, the emulsion has failed and the mayo is no longer safe.
Trust your senses. If something smells or looks wrong, throw it out. The risk of food poisoning is not worth saving a small jar of mayo. Homemade mayo is inexpensive and quick to make, so it is better to be cautious and remake a batch than to eat something you are unsure about.
Why freezing homemade mayo does not work
Freezing homemade mayo is not a reliable way to extend its life. Mayo is an emulsion—a stable blend of oil, water, and egg yolk held together by the lecithin in the yolk. When you freeze mayo, ice crystals form and rupture the delicate structure of the emulsion. When you thaw it, the oil separates from the water and egg, leaving you with a grainy, broken mess that cannot be fixed by stirring or blending.
If you have made more mayo than you can use in 2 weeks, it is better to make smaller batches more often or to use store-bought mayo for recipes where homemade is not essential. Some people try to reblend thawed mayo with a fresh egg yolk, but this is risky because you cannot be sure the original mayo is still safe to eat after thawing. Stick to the refrigerator and the 1 to 2 week window.
How to tell if your mayo is still good before using it
Before you use homemade mayo that has been in the refrigerator for more than a week, do a quick check. Open the jar and smell it—it should smell like eggs, lemon or vinegar, and oil, not sour or off. Look at the surface and sides for any mold or discoloration. Stir it gently; it should be smooth and creamy, not grainy or separated. If all three checks pass, it is safe to use. If anything seems off, discard it.
Write the date you made the mayo on the container with a permanent marker so you know exactly how old it is. This takes 5 seconds and removes the guesswork. If you make mayo regularly, you will quickly learn how long it lasts in your specific refrigerator, which may vary slightly depending on how cold your fridge runs and how often you open it.
Frequently Asked Questions
Can I use homemade mayo if it has been in the fridge for 3 weeks?
No. After 2 weeks, the risk of bacterial growth is too high, even if it looks and smells fine. Bacteria can grow without visible signs of spoilage. Discard it and make a fresh batch. Homemade mayo is quick to prepare, so the small effort is worth the safety margin.
Does adding more lemon juice or vinegar make homemade mayo last longer?
Adding extra acid slows spoilage slightly, but it also makes the mayo taste sour and can affect the texture. The standard ratio of about 1 tablespoon of acid per egg yolk is already optimized for both safety and taste. If you want mayo to last longer, use pasteurized eggs or make smaller batches more often instead.
What if my homemade mayo breaks or separates in the fridge?
A little separation is normal and can usually be fixed by stirring or whisking. If stirring does not bring it back together, the emulsion has broken and the mayo is no longer safe to eat. Discard it. Breaking can happen if the mayo gets too cold, but this is rare in a standard refrigerator.
Is it safe to leave homemade mayo on the counter while I am cooking?
No. Mayo should not sit at room temperature for more than 2 hours total. If you are using it while cooking, keep the jar in the refrigerator and scoop out only what you need. Return it to the fridge immediately after. This keeps the bulk of the mayo cold and safe.
Can I add salt or other seasonings to homemade mayo to make it last longer?
Salt does slow bacterial growth, but adding it to already-made mayo will not significantly extend shelf life. If you want to add salt, do it during the initial blending so it distributes evenly. The shelf life will still be 1 to 2 weeks. Other seasonings like garlic or herbs do not extend shelf life and may actually introduce bacteria if they are not very fresh.