How long doesAiolilast in the fridge?

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.

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

Turning the range into a date

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

Is this window about safety or about taste?

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, throw it out rather than taste it: a perishable food can carry enough bacteria to make you ill while it still looks and smells fine.

Every figure assumes the food was sound when you stored it, that your refrigerator holds 40 °F or below and your freezer 0 °F or below, and that the package was handled normally.

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 FoodKeeper entry this page is built from prints storage times and nothing else, so anything past them here is USDA and FSIS guidance rather than a figure from the source. The whole rule, including the cases the source does not cover, is set out under what to do when the date has passed.

Is that a long time?

2 items in the Condiments, Sauces & Canned Goods list keep exactly as long as this item, 4 days, so they all share place 40 of 41 rather than being put in an order the data does not support.

Items that behave the same way

All 6 of the nearest items keep at least as long as this item, 4 days to 6 months against its 4 days: it is the bottom of its own cluster.

• Broth, homemadekeeps exactly as long
• Tomato saucekeeps 3 days in the fridge once openedspaghetti, pizza
• Vegetable stock/broth, commercially producedkeeps 3 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
• Mayonnaise, commercialkeeps 2 months in the fridge once openedup to 6 months sealed in the pantry

Products the USDA rates in the same places

This is a common shape of record: 22 of the 466 products are rated in the same places, refrigerator, and 8 of the nine slots are left blank on all of them. Sorted by how close their windows are to this one, the nearest are Egg salad, Casseroles and Avocados, and the rest of that group is what the list below draws on. Of the ones shown, none keeps longer than this one does. The longest-keeping of them is Egg salad at 4 days.

• Egg salad3 days in the fridge
• Casseroles3 days in the fridge
• Avocados3 days in the fridge
• Guava2 days in the fridge
• Seafood salads3 days in the fridge
• Chicken salad3 days in the fridge
• Ham salad3 days in the fridge
• Marinated vegetables3 days in the fridge

The rest of the Condiments, Sauces & Canned Goods shelf

The USDA puts this product on the Condiments, Sauces & Canned Goods shelf together with 40 others, and 39 of them keep longer outside the freezer. The shelf runs from Gravy at 5 years down to Broth at 4 days. Nearest this product by window are Broth, Tomato sauce and Beef broth/stock/consommé, which is the order the list below is printed in. The order counts the longest window outside the freezer, so this item sits here at 4 days rather than at the 3 days in the fridge its own answer prints.

• Broth4 days3 days in the fridge
• Tomato sauce5 days3 days in the fridge once opened
• Beef broth/stock/consommé7 days3 days in the fridge once opened
• Chicken broth/stock/consommé7 days3 days in the fridge once opened
• Vegetable stock/broth7 days3 days in the fridge once opened
• Duck fat30 days30 days in the fridge
• Frying oil1 month1 month in the fridge
• Mayonnaise6 months2 months in the fridge once opened

If it has to keep longer than this

If it has to keep longer than 4 days, the Condiments, Sauces & Canned Goods aisle gives 35 products that hold at least twice as long outside the freezer. The smallest step up is Duck fat at 30 days against this one's 4 days; after it come Frying oil, Mayonnaise and Pesto. They are printed below in the order the step gets bigger, not alphabetically. The largest step the category offers is Anchovies at 5 years. Twice as long is the cutoff used here, so a product a few days apart from this one is not treated as a step.

• Duck fat30 days30 days in the fridge
• Frying oil1 month1 month in the fridge
• Mayonnaise6 months2 months in the fridge once opened
• Pesto6 months3 days in the fridge once opened
• Bacon grease6 months6 months in the fridge
• Hot sauce6 months6 months in the pantry
• Salad dressing6 months3 weeks in the fridge once opened
• Cream sauces12 months6 months sealed in the pantry

The record this page is built from

This page is built from a single FoodKeeper row, record 670 — the source’s own number for it, not a position — one of the 661 rows in the snapshot. That row fills 1 of the nine storage slots with a time, and the source prints its binding figure in days, so the window at the top of this page is the source's own number untouched. The same record answers to garlic, mayonnaise, mayo and garlic mayo in the source's own index.

Where these numbers come from

Every range on this page is published by the USDA FoodKeeper and reproduced unchanged. The multipliers, the rankings, the percentages and the dates are ours, computed from those ranges. Where the source gives a span such as 3 to 5 weeks, comparisons use the upper figure, and the full span is always printed.

Rankings cover only the items the USDA gives a usable figure for, and identical ranges share a place rather than being ordered arbitrarily. Neighbors are chosen by nearest storage time within the same category, never alphabetically: two foods filed next to each other by name usually have nothing to do with each other. The freezer is excluded from ranking because it flattens almost everything.

Where the USDA lists several kinds under one name, they share one page here and every kind keeps its own windows: the source prints them as separate rows, and a page that merged them would be inventing a figure the source never published. Comparisons and the place in the category are computed for the kind the plain name means — the shell egg for eggs, the can for tuna — which is settled name by name rather than by the order the source lists its rows in, and the page names it. Where the plain name means no single kind, the page prints no single figure at all and lists the kinds instead.

Source: USDA FoodKeeper, retrieved 1 September 2026. This site computes every comparison on this page and takes responsibility for it. Found a figure that does not match the source? Tell us on the contact page, with the page and the row — the parsing is mechanical, so a mismatch is our bug and we want it. How the whole site is built, which figures are ours and where the source can be checked 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.