Transfer To The Refrigerator<\/strong><\/h3>\n\n\n\nTo extend the shelf life of mayonnaise, store it in the refrigerator once opened. Place it in an airtight container and proceed with the steps outlined above in the refrigeration section.<\/p>\n\n\n\n
Important Note: <\/strong>While pantry storage is appropriate for unopened mayo, refrigeration is the preferred method for maintaining the freshness and safety of opened mayo.<\/p>\n\n\n\nExtra Storage Tips<\/strong><\/h2>\n\n\n\n
<\/figure><\/div>\n\n\nDo Not Freeze Mayo<\/strong><\/h3>\n\n\n\nFreezing mayo is not recommended because it can cause the emulsion to break, affecting the texture and flavor. When thawed, mayo may become watery and separate, resulting in an undesirable consistency.<\/p>\n\n\n\n
Light And Heat Are Not Your Friends<\/strong><\/h3>\n\n\n\nMayo is heat and light sensitive, which can hasten spoilage. Keep it away from direct sunlight, stoves, ovens, and other heat sources when storing it. Excessive exposure to light and heat can cause oxidation and flavor degradation. <\/p>\n\n\n\n
Use Sanitized Utensils<\/strong><\/h3>\n\n\n\nUse clean utensils to scoop mayo from the jar or container to avoid introducing contaminants that could hasten spoilage.<\/p>\n\n\n\n
Use Labels<\/strong><\/h3>\n\n\n\nIf you make your own mayonnaise, mark the container with the date it was made. Due to the use of raw eggs and the lack of preservatives, homemade mayo has a shorter shelf life than store-bought mayo. <\/p>\n\n\n\n
It is best to consume homemade mayo within a week and to keep it refrigerated at all times. Using labels is common practice within commercial kitchens, and is a consistent way of keeping track of expiration dates. <\/p>\n\n\n\n
Avoid Double-Dipping<\/strong><\/h3>\n\n\n\nThis is a lesser-known tip, but it is one to remember! To avoid cross-contamination and the introduction of bacteria into the mayo, avoid double-dipping utensils and spreading mayo directly from a knife or spoon onto bread or other surfaces.<\/p>\n\n\n\n
Instead, before spreading, use a clean utensil or squeeze the desired amount of mayo onto a separate plate or bowl.<\/p>\n\n\n\n
Maintain Consistent Temperatures<\/strong><\/h3>\n\n\n\nEnsure that the temperature in your refrigerator stays below 50\u00b0F (10\u00b0C). Temperature fluctuations can jeopardize the quality and safety of the mayo.<\/p>\n\n\n\n
It’s a good idea to check the temperature with a refrigerator thermometer on a regular basis to ensure it stays within the recommended range. The same is true for pantries, though their temperature can be much more difficult to regulate.<\/p>\n\n\n\n
Final Thoughts<\/strong><\/h2>\n\n\n\nSo that comes to the end of our comprehensive guide on how to tell if mayo has expired, and how to correctly store it. We hope that this article has outlined everything you needed to know, and you\u2019re now more confident about this subject. If you still have questions, keep reading for a short FAQ section below.<\/p>\n\n\n\n
Frequently Asked Questions<\/strong><\/h2>\n\n\n\nCan Homemade Mayo Be Stored For The Same Amount Of Time As Store-Bought Mayo?<\/strong> Homemade mayonnaise typically has a shorter shelf life than store-bought mayonnaise. Homemade versions are more susceptible to bacterial growth because they frequently contain raw eggs and lack preservatives. It is best to consume homemade mayo within a week and to keep it refrigerated at all times.<\/p> <\/div>
Can I Reuse Mayo That Has Been Left Out At Room Temperature?<\/strong> It is not advised to reuse mayonnaise that has been left out at room temperature for an extended period of time. Bacteria can multiply quickly in such conditions, increasing the risk of foodborne illness. To ensure safety, mayo that has been left unrefrigerated for more than two hours should be discarded.<\/p> <\/div>
Can I Use Mayo That Has Separated?<\/strong> Separation in mayo refers to the oil and solids inside separating. If this has happened to your mayo, then the best choice is to discard it. Separation is one of the signs of spoilage, and the quality will be bad if not dangerous.<\/p> <\/div> <\/div>\n\n\n\n