Storing Mayonnaise

Many cases of food poisoning have resulted from improperly handled and stored mayonnaise. When correctly stored, mayonnaise is less perishable than people usually assume. It most often becomes contaminated when used in salads or other prepared dishes that are left for long periods at room temperature. Contaminated mayonnaise may smell and taste perfectly normal, adding to the danger. To keep mayonnaise fresh and safe, keep it cool and well covered in a plastic container with a tight-fitting lid. Never use aluminum containers to store mayonnaise—they will turn it gray. Mayonnaise should be stored for no more than three days in the refrigerator and never for more than 4 hours at room temperature. Make small batches so there is no temptation to store it for too long a period.