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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.
Foods containing homemade mayonnaise should be kept refrigerated, and should be eaten on the same day. The two-hour rule applies here too, and any food that's been left out for two hours should be discarded. To make mayonnaise safely at home, buy pasteurized eggs from the refrigerator section of your supermarket.