Category: Condiments
🤔 What Is Mayonnaise?
Mayonnaise is a thick, creamy condiment made by emulsifying egg yolk, oil, and an acid like vinegar or lemon juice. It is a popular spread for sandwiches, a base for creamy salad dressings like ranch, and an essential ingredient in dishes like coleslaw and potato salad.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Unopened Jar | Pantry | 3-6 Months (or “Best By” Date) |
| Opened Jar | Refrigerator | Up to 2 Months |
| Frozen | Not Recommended | Not Applicable |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Check the “Best By” date for the freshest product.
- Ensure the safety seal under the lid is fully intact.
- Choose based on your preferred fat source (e.g., olive oil, avocado oil).
Appearance
Mayonnaise should be a uniform, creamy, and opaque pale white or light ivory color. It should be smooth and glossy, with no signs of oil separation or discoloration.
Smell
It should have a clean, neutral, and slightly tangy aroma from the vinegar or lemon juice. Any sour, rancid, or “off” smells are a clear sign of spoilage.
Texture
The texture should be thick, smooth, and creamy. A watery or separated texture indicates the emulsion has broken and the product has spoiled.
Common Varieties / Types
Mayonnaise varieties differ based on their ingredients and fat content.
- Full-Fat Mayonnaise: The traditional style, with a rich flavor and creamy texture derived from oil and egg yolks.
- Light Mayonnaise: Has a lower fat and calorie content, often using thickeners and starches to mimic the texture of full-fat mayo.
- Avocado/Olive Oil Mayonnaise: Uses a specific type of oil as the base, which imparts a slightly different flavor and fatty acid profile.
- Vegan Mayonnaise: An egg-free version that uses plant-based proteins (like aquafaba or soy protein) to create a stable emulsion.
📅 Seasonal Buying Guide
North America (USA/Canada)
Mayonnaise is a staple condiment available year-round with no seasonal variation. It is especially popular in the summer for salads and sandwiches.
Quality is consistent year-round.
Europe
Available year-round. Many countries have their own traditional versions, some of which (like French mayonnaise) use different seasonings like Dijon mustard.
No seasonal impact on availability.
Australia/New Zealand
Available year-round in all supermarkets.
Quality is stable and not seasonal.
Tropical/Subtropical Regions
Available year-round. Due to its perishable nature once opened, it is crucial to always store it in the refrigerator.
The product is not seasonal.
❄ STORE FRESH: Storage Guide
- Unopened jar: Cool, dark pantry until the “Best By” date.
- Opened jar: Must be refrigerated immediately.
- Shelf life (opened): Up to 2 months in the refrigerator.
Storage Method Details
Pantry Storage (Unopened): A commercially sealed, unopened jar of mayonnaise is shelf-stable due to its acidity and can be stored in a cool, dark pantry.
Refrigerator Storage (Opened): This is a non-negotiable safety rule. According to the USDA, once opened, a jar of mayonnaise must be stored in the refrigerator. Always use a clean utensil to scoop it out to prevent introducing bacteria.
While the acidity of mayonnaise inhibits bacteria, it is not enough to keep it safe indefinitely at room temperature once the sterile seal is broken. The high fat and egg content makes it a potential breeding ground for spoilage organisms. The cold temperature of the refrigerator is essential to slow this growth and keep it safe for up to two months.
Pest Prevention
Always wipe the rim of the jar and secure the lid tightly before refrigerating to avoid attracting pests.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: 2 Hours (once opened)
Understanding Food Safety Rules
The most important safety rule is to never leave opened mayonnaise at room temperature. The FDA warns that it is a perishable food and must be discarded if left in the “Temperature Danger Zone” (4°C-60°C / 40°F-140°F) for more than two hours. Always use a clean utensil to prevent cross-contamination.
Reheating Methods
Not applicable. Mayonnaise is a cold emulsion and should not be heated, as it will separate into oil and cooked egg.
Date Labels Explained
Mayonnaise has a “Best By” or “Use By” date, which the FDA considers an important quality and safety date for a perishable condiment. Do not use mayonnaise long past its expiration date.
Allergen Information
- Contains: Eggs.
- Special Considerations: Most brands also contain Soy (from soybean oil).
Allergen Handling & Prevention
Mayonnaise’s primary ingredient after oil is eggs, making it a source of the Egg allergen. Most commercial mayonnaises are also made with soybean oil, a source of the Soy allergen. Always read the label carefully if you have these allergies.
⚠ Special Safety Considerations
While commercial mayonnaise is made with pasteurized eggs, homemade mayonnaise made with raw, unpasteurized eggs carries a risk of Salmonella and should not be served to at-risk individuals like pregnant women, young children, or the elderly.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Freezing mayonnaise is not recommended. It is an emulsion, and the freezing process will cause it to break. Upon thawing, it will separate into a watery, curdled mess, and its creamy texture will be permanently ruined.
Recommended Thawing Methods
Not applicable, as freezing is not recommended.
Not Recommended
Do not freeze mayonnaise. It will destroy the product’s essential creamy texture.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Fat, Calories
- Good source of: Vitamin E, Vitamin K
Mayonnaise (Full-Fat)
- Calories: 700 kcal
- Protein: 1g
- Fat: 78g
- Carbohydrates: 0.6g
- Fiber: 0g
(Per 1 tbsp / 14g serving)
- Calories: 98 kcal
- Fat: 11g
Key Nutrients & Their Benefits
- Fat: Mayonnaise is primarily oil, making it very high in fat and calories. The type of fat (e.g., monounsaturated, polyunsaturated) depends on the oil used.
- Vitamin E: Vegetable oils used in mayonnaise are a good source of Vitamin E, a powerful antioxidant.
- Vitamin K: Also present in vegetable oils, Vitamin K is important for blood clotting and bone health.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
The environmental impact of mayonnaise is tied to its ingredients, especially eggs and oil. Choosing mayonnaise made with eggs from pasture-raised hens and oil from sustainable sources (like organic sunflower or avocado oil) is a more conscious choice.
Glass jars are a more sustainable packaging option than plastic squeeze bottles.
🔄 Substitutions & Alternatives
For a healthier, lower-fat alternative in salads and sandwiches, plain Greek yogurt or mashed avocado are excellent substitutes. Vegan mayonnaise, made with aquafaba or soy protein, is a direct substitute for those on a plant-based diet.
For a tangy spread, hummus or mustard can also be used.
💡 Pro Tips
♻ Waste Reduction
Use the last remnants of mayonnaise in the jar to start a salad dressing. Add vinegar, oil, and spices directly to the jar, seal the lid, and shake vigorously to combine everything into a creamy vinaigrette.
✨ How to Revive It
You cannot revive spoiled mayonnaise. However, if a mayonnaise emulsion has slightly “broken” but is still safe to eat, you can sometimes fix it by whisking the separated mixture, drop by drop, into a fresh egg yolk or a teaspoon of mustard.
❓ FAQ
A: Once the seal is broken, an opened jar of mayonnaise is susceptible to bacterial growth. The USDA states that refrigeration is essential to keep it safe for consumption.
A: Almost. It is a stable emulsion of oil, egg yolk (which contains the emulsifier lecithin), and an acid like vinegar or lemon juice. These three components are the core of any true mayonnaise.
A: When stored properly in the refrigerator, an opened jar of commercial mayonnaise should be used within 2 months for best quality and safety.
A: No. According to the FDA’s 2-hour rule, any perishable food like a sandwich containing mayonnaise must be discarded if left at room temperature for more than two hours.
A: Commercial mayonnaise is made with pasteurized eggs and has a high acid content from vinegar. This, combined with the sterile packaging, makes it safe to store in the pantry before it’s opened.
A: No, you should never freeze mayonnaise. The emulsion will completely break, and it will separate into a curdled, watery mess when it thaws.
A: Traditionally, aioli is a Mediterranean sauce made from garlic emulsified with olive oil. In modern usage, the term is often used for mayonnaise that has been flavored with garlic.
A: Homemade mayonnaise made with raw, unpasteurized eggs carries a risk of Salmonella. To make it safely, you should use pasteurized eggs, which are available in some supermarkets.
A: Yes. Vegan mayonnaise can be made using an emulsifier like aquafaba (the liquid from a can of chickpeas) or soy milk to create a stable, creamy emulsion with oil.
A: This usually happens if you add the oil too quickly while emulsifying. The key is to add the oil drop by drop at the beginning, then in a very thin, steady stream, whisking constantly.