Guidelines for Food Safety for Mayonnaise

Use pasteurized egg yolks.

In mayonnaise, the eggs remain raw, so harmful microorganisms are not killed by heat.

As pasteurized yolks are sold frozen, thaw them under refrigeration and then bring the refrigerated yolks to room temperature quickly.

To avoid bacterial growth, yolks should spend as little time as possible at room temperature.

Sanitize all tools and containers.

Even if made from pasteurized yolks, mayonnaise is still a good breeding ground for bacteria that, in high concentration, may contaminate it during production and storage.

Keep mayonnaise refrigerated until it is needed.

Limit to 1 hour or less the amount of time house-made mayonnaise remains in the temperature danger zone (41°–135°F/5°–57°C/in Canada: 40°F–140°F/4°C–69°C).).

Label house-made mayonnaise with the time it was made as well as the date.

Discard refrigerated house-made mayonnaise after 48 hours, even if it appears to be still good.