How long does Homemade aioli last in the fridge?
Turning the range into a date
Homemade aioli keeps 3–4 days in the fridge. One row, one deadline: 4 days in the refrigerator, counted from the day it went in rather than the day it was made.
- In the fridgeUse by3 days to 4 days after the day you stored it
A short window, and what shortens it further
This item is one of the short-lived entries in the data: 4 days outside the freezer, position 40 of 41 in the Condiments, Sauces & Canned Goods list. At that scale a day of delay is a large share of the whole window, which is why the figure is printed as a range rather than an average. It stands 40 of 41 on its shelf, one step below Broth, homemade at 4 days.
Every storage figure the USDA publishes for this item
The refrigerator is the only place the USDA gives this item a storage time, as it does for 64 of the 466 foods the USDA lists. The source also indexes it as garlic, mayonnaise, mayo and garlic mayo.
- In the fridge3 days to 4 days
Can you freeze homemade aioli?
The USDA prints no freezer time for homemade aioli. Frozen at 0 °F any food stays safe; whether it is still good after thawing is a matter of quality. Keep the fridge at 40 °F or below and the freezer at 0 °F.
How to tell if homemade aioli has gone bad
Go by the date first: homemade aioli keeps 3–4 days in the fridge. A bulging, leaking or badly dented can, or a jar whose lid has popped, goes out unopened; so does mold or fizzing in an opened one. Once opened, keep it in the fridge at 40 °F or below.
Sources: USDA FSIS: the danger zone USDA FSIS: freezing and food safety FDA: are you storing food safely FoodSafety.gov: the FoodKeeper app.
Is it still safe to eat, or just past its best?
The answer at the top of this page reads 3 days to 4 days in the fridge. What decides that is the food and not the shelf the source files it on: Aioli, homemade is an animal food, or made with one. Past it, it is not safe to eat: throw it out without tasting, because bacteria build up while food still looks and smells fine.
It is past the date. Now what?
Say the calculator above puts Aioli, homemade past its 3 days to 4 days in the fridge window, or the container sat out on the counter overnight. Throw the container out without tasting it, and count any hours it already spent out of the refrigerator as part of that window rather than on top of it.
The USDA's limit for perishable food standing at room temperature is 2 hours, or 1 hour when the kitchen is above 90 °F, and that clock runs whatever the storage figure says. The whole rule, including the cases the source does not cover, is set out under what to do when the date has passed.
Items that behave the same way
All 6 of the nearest items keep at least as long as this item, 4 days to 1 month against its 4 days: it is the bottom of its own cluster.
- Broth, homemadekeeps exactly as long
- Tomato saucekeeps 3–5 days in the fridge once openedspaghetti, pizza
- Chicken broth/stock/consommé, commercially producedkeeps 3–4 days in the fridge once openedup to 7 days in the fridge
- Vegetable stock/broth, commercially producedkeeps 3–4 days in the fridge once openedup to 7 days in the fridge
- Duck fatkeeps 30 days in the fridge
- Frying oil, re-usedkeeps 1 month in the fridge
Where these numbers come from
Every storage time on this page is the USDA’s own published figure from the FoodKeeper data, one of the 9 it keeps per food, reproduced unchanged and never an estimate of ours. Where the USDA lists several kinds under one name, each kind keeps its own windows, and the page names the kind its answer is for. The dates and multipliers are ours, computed from those ranges.
Source: USDA FoodKeeper, retrieved 1 September 2026. Found a figure that does not match the source? Tell us on the contact page. How the site is built is on the method page.
USDA index terms: aioli, garlic, garlic aioli, garlic mayo, garlic mayonnaise, mayo, mayonnaise
KeepsUntil is an independent reference built on public USDA data. It is not affiliated with, endorsed by, or connected to the U.S. Department of Agriculture or the Food and Drug Administration. Whether a given window is a safety limit or a quality window is stated on the page that prints it.