Mayonnaise is a common kitchen staple, used not only as a condiment but also as an ingredient in salads, sandwiches, and sauces. Proper storage is important because incorrect handling can lead to foodborne illness. Understanding how to store mayonnaise safely ensures both health protection and optimal flavor.
Mayonnaise is an emulsion of oil, egg yolks, and an acid such as vinegar or lemon juice. Egg yolks contain lecithin, which helps stabilize the mixture. Commercial mayonnaise usually contains preservatives and pasteurized eggs, giving it a longer shelf life than homemade versions. Homemade mayonnaise lacks these safeguards, making it more prone to spoilage. The acidity in mayonnaise slows bacterial growth, but it cannot completely prevent it, so careful handling is essential.
Temperature plays a key role in safety. At room temperature, bacteria such as Salmonella and Listeria can multiply quickly. Refrigerating mayonnaise below 40°F (4°C) slows this growth and keeps it safe for longer periods. After opening, mayonnaise should not sit out for more than two hours, or just one hour in hot weather. Warning signs of spoilage include off or sour smells, color changes, separation of the emulsion, or visible mold. Any of these indicate the mayonnaise should be discarded immediately.
For convenience, consider shelf-stable mayonnaise packets, which are safe at room temperature until opened. Commercial mayonnaise with pasteurized eggs and preservatives also lasts longer than homemade versions. Always refrigerate after opening, avoid leaving it out too long, and check for spoilage before each use. By following these simple practices, you can enjoy mayonnaise safely while maintaining its freshness, flavor, and texture for all your favorite recipes.
