is useful information, but it doesn’t tell the entire story.
If the jar has been sitting out for long periods, repeatedly exposed to warm temperatures, or contaminated by dirty utensils, its quality and safety can decline more quickly.
What About Homemade Mayonnaise?
Homemade mayonnaise is a different story.
Because homemade mayo often contains raw eggs and doesn’t undergo the same processing as commercially produced mayonnaise, it has a considerably shorter refrigerated shelf life.
Homemade mayonnaise should generally be treated as a short-term refrigerator food, rather than something you can keep for weeks.
If you’re making mayo at home, using pasteurized
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