Mayonnaise is one of those everyday foods that most people keep on hand without giving it much thought, yet it raises a surprisingly persistent question about food safety: does it actually need to be refrigerated? Because it is so commonly used—spread on sandwiches, mixed into salads, or blended into sauces—many people assume it is either inherently safe or inherently risky, depending on what they have heard over the years. The reality is more nuanced. How mayonnaise is made, whether it is commercial or homemade, and how it is handled after opening all play a role in determining how safe it is to leave out. Understanding the basics of mayonnaise storage is important not only for preserving flavor and texture, but also for reducing the risk of foodborne illness. Improper storage may not always lead to immediate problems, but over time it can compromise quality and safety in ways that are easy to overlook until something goes wrong.
At its core, mayonnaise is an emulsion, meaning it is a mixture of ingredients that do not normally stay combined. Traditional mayonnaise consists of oil, egg yolks, and an acid such as vinegar or lemon juice. The egg yolks contain lecithin, a natural emulsifier that allows the oil and liquid components to bind together into a thick, creamy substance. The acidic ingredient lowers the pH of the mixture, creating an environment that slows the growth of many types of bacteria. However, “slows” does not mean “stops.” While acidity provides a degree of protection, it is not a guarantee of safety under all conditions, especially when temperature and handling are taken into account. The presence of eggs, in particular, is what causes many people to worry, as eggs can carry harmful bacteria if not properly treated or stored.
The distinction between commercially produced mayonnaise and homemade mayonnaise is one of the most important factors in answering the refrigeration question. Store-bought mayonnaise is made using pasteurized eggs, which have been heat-treated to kill harmful bacteria such as Salmonella. In addition, commercial brands often include preservatives and stabilizers that further inhibit bacterial growth and extend shelf life. These measures make unopened jars of mayonnaise shelf-stable, meaning they can be safely stored at room temperature until opened. Homemade mayonnaise, on the other hand, is typically made with raw egg yolks and does not contain preservatives. Without pasteurization or chemical stabilizers, homemade versions are far more susceptible to bacterial growth and spoilage. As a result, homemade mayonnaise carries a much higher risk if it is not kept cold and used quickly.
Once mayonnaise has been opened, refrigeration becomes essential, regardless of whether it is commercially produced or homemade. Even with pasteurized eggs and preservatives, exposure to air, repeated opening, and contact with utensils all increase the risk of contamination. Refrigeration slows bacterial growth and helps maintain both safety and quality over time. Leaving an opened jar of store-bought mayonnaise at room temperature for extended periods allows bacteria to multiply, especially in warmer environments. Homemade mayonnaise should never be left unrefrigerated at all and should generally be consumed within three to five days. Short periods at room temperature—such as having mayonnaise out during a meal or picnic—are usually not dangerous if kept brief, but it should be returned to the refrigerator promptly. The longer it sits out, particularly in warm conditions, the greater the risk becomes.
Mayonnaise has long had a reputation for causing food poisoning, but in many cases the real culprit is poor handling rather than the product itself. Cross-contamination is a common issue, such as using a knife that touched raw meat and then dipping it into the mayonnaise jar, or leaving mayonnaise-coated foods sitting in the sun for hours. These practices introduce bacteria that can thrive if the temperature is favorable. Mayonnaise-based dishes like potato salad or coleslaw are especially risky when left out too long, not because mayonnaise instantly spoils, but because the combination of ingredients and warm conditions creates an ideal breeding ground for bacteria. Clean utensils, proper refrigeration, and limiting time at room temperature all play a critical role in keeping these foods safe.
The bottom line is that mayonnaise is safe and reliable when stored and handled correctly, but it does require attention. Unopened commercial mayonnaise can be kept in a pantry, but once opened, it should always be refrigerated. Homemade mayonnaise must be kept cold at all times and used within a short timeframe. Avoid leaving mayonnaise out for hours, especially in warm environments, and always use clean utensils to prevent contamination. By following these basic practices, mayonnaise can remain a safe, flavorful part of everyday meals without unnecessary risk. Proper storage is less about fear and more about understanding how this common food behaves, allowing it to be enjoyed with confidence rather than concern.
