How Long Does Mayonnaise Last?

Mayonnaise's 2-month opened fridge window is considerably shorter than a purely acidic condiment like ketchup or mustard, and the reason is straightforward — it's an egg-based emulsion, and egg content introduces a genuine perishability that vinegar and sugar alone don't carry, regardless of how much acid the recipe also includes.

A sour or distinctly rancid smell, any yellowing or darkening beyond the jar's normal pale color, and visible mold are the signs a jar has turned — because mayonnaise already has a mild tang from its vinegar or lemon juice content, distinguishing that normal tartness from actual spoilage is worth doing carefully, leaning on smell more than a quick taste test.

A jar left out of the fridge for an extended period, especially during a summer picnic or barbecue, should be treated more cautiously than the printed 2-month window suggests — egg-based products are one of the categories where time spent at room temperature counts against safety more heavily than it does for a purely acidic condiment sitting on the same table. A jar or squeeze bottle that's been double-dipped repeatedly with a knife or spoon that's touched other food introduces bacteria faster than a jar used carefully with a clean utensil each time — a habit worth watching given how much mayonnaise's shorter window already limits its margin for extra contamination.

See Mayonnaise's full storage & shelf-life guide (with spoilage signs) →