EXCLUSIVE: Four chefs weighed in on the long-standing debate over whether mayonnaise should be stored in the fridge or the cupboard – and they all reached the same verdict
From sandwiches to chips, mayonnaise pairs well with a wide range of foods thanks to its rich, creamy texture and slight tang. But it continues to spark confusion over where it should be stored once opened.
Sharing their professional insight, chefs Mike Reid, Jeremy Pang and Nima Safaei, along with registered nutritionist and Recipe Development Manager at Green Chef, Lily Keeling, all reached the same verdict.
The group previously explained to us the best place to store another condiment favourite – ketchup. And, again, they reached the same verdict when it came to mayonnaise.
Speaking exclusively to us, Jeremy said: “Mayo – a definitely no go outside of the fridge! My kids call it ‘egg sauce’ and you wouldn’t just leave 1/2 cracked raw eggs lying around in a cupboard.”
Agreeing with his fellow chef, Mike also said the fridge is the best place to store mayonnaise once it has been opened.
“Mayo – the one everyone panics about for entirely the wrong reasons. Shop-bought and unopened? Cupboard, genuinely — it’s sold off a shelf, not a chiller,” he shared.
“Once opened, fridge. Homemade, with raw yolks, is the only one to be strict about, fridge, and eat within a couple of days. And that classic ‘the mayo turned at the picnic’ line is a myth — it’s far too acidic for bugs to enjoy.
“Nine times out of ten it’s the chicken cooking in the sun next to it that gets you, not the mayo,” he continued.
According to Nima, mayonnaise “should always be refrigerated after opening, regardless of whether it’s homemade or shop-bought”.
Echoing Jeremy and Mike’s advice, he said that because the condiment is egg-based, it’s best to keep it “consistently cold for both quality and food safety”.
Nima also issued a warning for anyone leaving mayonnaise out during a barbecue.
“One mistake people make is leaving the jar out on the table throughout a barbecue or family meal,” he explained.
“If mayonnaise sits at room temperature for too long, particularly on a hot day, it’s best to discard any leftovers rather than return them to the fridge.
“I’d also recommend buying a smaller jar if you don’t use it often – you’ll finish it while it’s still at its best instead of having it linger in the back of the fridge for months,” he added.
Registered Nutritionist and Recipe Development Manager at Green Chef, Lily Keeling, said: “Mayo is one I’d always keep in the fridge once it’s been opened. When unopened, it’s fine in a cupboard, but I always keep it in the fridge.
“It’s made with mostly eggs and oil, and can lose its freshness if it’s left out at room temperature for too long.”
What Hellmann’s says
Arguably the world’s best-known mayonnaise brand, Hellmann’s also advises refrigerating the condiment after opening.
Its storage guidance reads:
Before opening: Keep unopened jars of mayonnaise in a cool, dark place, such as a pantry or cupboard, away from direct sunlight and heat sources. This prevents premature spoilage and maintains quality.
Once opened: Immediately refrigerate mayonnaise after opening. Store it in the refrigerator door, as cold spots in the main body of the fridge could cause your mayo to freeze. You should always avoid freezing mayonnaise, as this will cause the emulsion to break, leading to a separated, oily, and unappealing texture.
Don’t leave it out at room temperature: The general rule is that mayonnaise should not be left out for longer than four hours.
Use clean utensils: Always use clean utensils when scooping mayonnaise from the jar. Crumbs or other food particles can introduce bacteria or other microbiomes, speeding up spoilage.
Heinz also told us: “Our mayonnaise is the same storage as the ketchup, once opened this has to be kept in the fridge. This is printed on both our ketchup and mayonnaise bottles.”




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