How Long Does Mayonnaise Last in the Fridge?
Opened jar or fresh batch — here's when mayonnaise is still good and when to toss it.
Opened mayonnaise lasts up to 2 months refrigerated when kept sealed and below 40 °F.
Mayonnaise is a staple condiment that earns its spot on the fridge door, but that spot comes with an expiration clock. Once opened, commercial mayonnaise lasts about 2 months in the refrigerator thanks to its acidic base — vinegar or lemon juice — which slows bacterial growth. Homemade mayonnaise, lacking commercial preservatives, is a different story and should be used within a few days. Whether you're dressing a sandwich or mixing a potato salad, knowing the visual and sensory cues of fresh versus fading mayonnaise keeps your meals safe and your taste buds happy.
Heads up: shelf-life ranges are estimates based on home storage. We make no guarantee of accuracy. When unsure, throw it out.
The full timeline
Day 1–7 (Peak Fresh)
1–7 days
- Bright white or pale ivory color throughout
- Thick, creamy texture with no separation
- Clean, tangy smell with no off notes
- Lid seals tightly with no residue buildup
- Use on sandwiches, wraps, or as a dip base
- Mix into salads or sauces
- Store sealed in the coldest part of the fridge
Week 2–4 (Still Good)
2–4 weeks
- Color remains white to pale yellow — no browning
- Texture is still smooth and cohesive
- Mild tangy aroma, possibly slightly more pronounced
- Thin layer of liquid on top is normal — stir before use
- Stir well and use normally
- Check the date on the jar before serving to guests
- Keep refrigerated and reseal tightly after each use
Week 5–8 (Approaching Limit)
5–8 weeks
- Color may shift to a dull yellowish or grayish tint
- Texture could feel slightly grainy or less cohesive
- Smell may carry a faint sour or rancid edge
- Increased liquid separation even after stirring
- Smell and visually inspect before each use
- Use only in cooked applications where flavor is masked
- Plan to replace the jar soon
- Toss if any off odor or discoloration is present
Week 9 (Past Safe Window)
9+ weeks
- Visible yellowing, browning, or pinkish discoloration
- Watery, broken emulsion that won't re-incorporate
- Distinctly sour, rancid, or chemical smell
- Possible mold spots near the rim or on the surface
- Discard the entire jar
- Do not taste-test to confirm — smell alone is sufficient evidence
- Replace with a fresh jar and note the open date on the lid
Common questions
Does mayonnaise go bad if left out overnight?
Yes. Commercial mayo left out above 40 °F for more than 2 hours enters the bacterial danger zone. Discard any portion that sat out overnight — Sage's Verdict: the jar in the fridge is fine, but the portion on the counter is not.
Can I use mayonnaise past the best-by date?
Best-by dates indicate peak quality, not a hard safety cutoff. An unopened jar stored properly may be fine shortly after that date. Once opened, the 2-month refrigerated window is the practical guide regardless of the printed date.
Why does my mayonnaise look yellow — is it bad?
Slight yellowing can be normal in some brands due to egg yolk pigment or oil oxidation. A pale yellow tint with no off smell is usually fine. A deep yellow, brown, or gray tone paired with a sour smell signals spoilage.
How long does homemade mayonnaise last?
Homemade mayo lacks commercial preservatives and stabilizers. It should be refrigerated and used within 3–5 days. Because it contains raw eggs, it also carries a higher Salmonella risk than store-bought versions.
Can I freeze mayonnaise to extend its life?
Freezing is not recommended. Mayo is an emulsion of oil and water; freezing breaks that emulsion, resulting in a greasy, separated, unappetizing texture upon thawing. Refrigeration is the only practical storage method.
Is it safe to eat mayo in a dish that was left out at a party?
If a mayo-based dish (potato salad, coleslaw, dip) sat at room temperature for more than 2 hours — or 1 hour above 90 °F — discard it. The mayo itself is not always the first thing to spoil, but the combined ingredients create a higher-risk environment.
Write the open date on the lid with a marker — two months goes faster than you think, especially in a busy fridge.