Mayonnaise — Nutrients, Health Benefits, And Shopping Tips

Mayonnaise should be thick and creamy, with a glossy white or pale yellow color. The texture should be smooth and uniform, without any oil separation or lumpiness.

Steer clear of mayonnaise that smells sour or has a greasy consistency, as these are signs it has spoiled or been improperly made. Good mayonnaise should taste mildly tangy and rich, complementing sandwiches, salads, and dips.

Mayonnaise should be refrigerated immediately after opening. Store it in the original jar with the lid tightly closed to preserve its freshness. Properly stored mayonnaise can last up to two months in the refrigerator.

Leaving mayonnaise at room temperature can lead to spoilage and potential foodborne illness. Avoid using dirty utensils to scoop mayonnaise, as this can introduce bacteria. Always keep the jar tightly sealed and refrigerate promptly after use.

Mayonnaise can last for 3-4 months unopened when stored in a cool, dark place. Once opened, it should be refrigerated and used within 1-2 months.

Leftover mayonnaise can be used in a variety of savory dishes. Use it as a base for salad dressings or dips, mixed with herbs, garlic, or spices, or spread it on sandwiches and wraps for a creamy texture. Mayonnaise is also great when used as a coating for grilled meats or vegetables, where it helps to lock in moisture and flavor.

Use mayonnaise as a base for a potato salad or coleslaw, where its creaminess pairs well with crunchy vegetables. If you have a lot of mayonnaise, consider using it in a baking recipe as a substitute for butter or oil in cakes or muffins, where it adds moisture and richness. Mayonnaise can also be mixed with ketchup and relish for a quick thousand island dressing, or used as a marinade for chicken or fish. For a quick snack, mix mayonnaise with sriracha or other hot sauce for a spicy dip, or use it as a base for deviled eggs.