In terms of food safety, mayo can be frozen, defrosted, and eaten. Freezing can help mayo last up to three months, but that doesn’t mean it will be the same when you thaw it.

Mayo is a stable blend of water (from eggs and vinegar) and oil, forming a permanent emulsion due to emulsifiers like egg yolk; however, freezing can disrupt this delicate balance.

Though thawed mayo is safe and edible, its smooth, thick, and luscious texture can separate into a grainy and curdled one. Fortunately, there are ways to ensure a better outcome.

Firstly, to avoid the separation of liquids upon thawing and to maintain its integrity, freeze homemade mayo immediately after preparation or store-bought mayo right after opening.

The best containers for freezing mayo are sterilized, freezer-safe glass jars. Once you’ve transferred the mayo into the jar, whisk in a spoonful of either vinegar or lemon juice.

The extra acid will help stabilize the mayo when it’s in the freezer and when you defrost it. Mayo also tends to expand, so leave a tiny bit of room for it to swell up in the jar.

Lastly, avoid contamination by using clean cutlery to scoop mayo into and out of its freezer-shaped jar. Never double-dip into the jar with a utensil that’s been in your mouth.