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Manufacturers universally tell you to refrigerate mayonnaise once opened, though, because it helps preserve the flavor. Warmth causes mayonnaise to break down after a while, and it gets to the point where it just tastes oily. Homemade mayonnaise, of course, is a different matter. With its use of raw eggs, it is highly perishable and should be consumed immediately or refrigerated and finished off very shortly.
According to The Association for Dresses and Sauces, commercially available mayonnaise can be left out of the refrigerator for a long time and still be safe. Apparently, the eggs used in commercial mayo are pasteurized, killing bacteria like Salmonella.ll mayonnaise is is oil and eggs, and because eggs go â¦ bad when not refrigerated, this will probably happen within a few hours. Never keep mayonnaise if it's been unrefrigerated all night, even if it appears fine.