Here’s the interesting bit: homemade mayo is basically a raw egg and acid (like lemon juice or vinegar) emulsified with oil. The acid helps slow down bacteria, but it doesn’t stop them entirely. Unlike commercial mayo, which is pasteurized and packed with stabilizers, yours is a living, breathing condiment. It’s like the difference between a sourdough starter and a factory-made loaf—both are bread, but one has character.
Ever notice how store-bought mayo tastes the same every single time? Boring, right? Your homemade version has a tiny shelf life because it’s alive with flavor. That’s why it’s worth making small batches—so you can enjoy the peak of its creamy perfection.
The Big Factors: Eggs, Acid, and Your Fridge’s Mood
Not all homemade mayos are created equal. If you used fresh, farm eggs and a generous splash of lemon juice, it’ll last closer to the full week. But if you’re using older eggs or skimped on the acid? You might only get four or five days. Think of the acid as your mayo’s tiny bodyguard—it fights off bacteria while adding a zingy tang.
Your fridge temperature matters, too. A fridge that runs at a consistent 40°F (4°C) or lower is your best friend. If your fridge door swings open a lot or you store the mayo near the warm door shelves, it’ll spoil faster. Keep it tucked in the back, like a cozy little hibernating bear.
