You’ll know it’s over when you see clear liquid pooling on top that doesn’t whisk back in, or when the texture becomes grainy, not silky. That’s called breaking, and it’s the mayo equivalent of a bad breakup. Don’t try to rescue it. Just toss it and move on. Your next batch is only a whisk away, and it deserves a fresh start.
One more thing: if you add garlic, herbs, or roasted peppers to your mayo, the clock speeds up. Those extras bring their own bacteria to the party. A plain mayo lasts a week; a flavored one might only last four or five days. Label it with the creation date and any add-ins. Your future self will high-five you.
So, to answer the big question: Homemade mayo lasts about 5 to 7 days in the fridge. Not forever, not a month, just a solid week of creamy joy. Use that time wisely. Make your lunches better. Host a fry-dipping party. And remember, the best use of homemade mayo is the one you actually get to eat—so don’t let it linger. Enjoy it, share it, and when it’s gone, make more. That’s the easy-going, delicious cycle of a happy kitchen.
