Refrigerate or Leave Out? The Truth About Mayonnaise Storage

Homemade mayonnaise demands even more caution. Without preservatives and often made with raw or lightly cooked eggs, it’s far more vulnerable to contamination and should go straight into the refrigerator and be used within a few days. Always use clean utensils, close the lid tightly, avoid temperature swings, and when in doubt about smell, texture, or color, throw it away. Your sandwich isn’t worth a night of food poisoning.