The shelf life of garlic mayonnaise depends on whether it's homemade or store-bought and, for homemade versions, whether it contains raw eggs.
Here's a breakdown:
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Store-Bought Garlic Mayonnaise: Generally lasts until the "best by" or "use by" date printed on the jar, especially if refrigerated after opening. Always check the specific product label for the manufacturer's recommendation.
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Homemade Garlic Mayonnaise (with raw eggs): This type of aioli will only last for 2-3 days in the refrigerator. The use of raw eggs introduces a higher risk of bacterial contamination, making it essential to consume it quickly.
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Homemade Garlic Mayonnaise (without raw eggs): This version, made with pasteurized eggs or egg substitutes or without eggs at all, can last 7-10 days in the refrigerator.
Key Considerations:
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Storage: Always store garlic mayonnaise in an airtight container in the refrigerator.
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Smell and Appearance: Discard the mayonnaise immediately if it develops an off smell, changes color, or shows signs of mold.
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Food Safety: When making homemade mayonnaise with raw eggs, use pasteurized eggs if possible, and keep the aioli refrigerated at all times.
In Summary: The shelf life of garlic mayonnaise varies, so pay close attention to whether it is store-bought, homemade with raw eggs, or homemade without raw eggs, and always prioritize food safety.
