Homemade Mayonnaise: Extra Care Needed
Homemade mayo is even riskier. Made with raw or lightly cooked eggs and without preservatives, it’s highly vulnerable to bacteria. Always refrigerate immediately, use clean utensils, seal the jar tightly, and consume within a few days. Watch for changes in smell, texture, or color—if anything seems off, throw it out. No sandwich is worth a night of food poisoning.
Smart Handling for Safe Mayo
Treat mayonnaise with respect: refrigerate promptly, avoid temperature swings, and always use clean utensils. These simple steps keep your favorite condiment safe, fresh, and worry-free.
💡 Your Turn: Share this guide with friends and family to keep everyone’s mayo safe and delicious.