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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.
Homemade mayonnaise has a considerably shorter shelf life compared to store bought mayonnaise, as little as two days and up to two weeks. Most recipes for homemade mayonnaise call for raw egg; in addition, homemade mayonnaise lacks the preservatives that contribute to commercially-bottled mayonnaise's longevity. You can substitute pasteurized eggs to minimize the risk of foodborne illness and extend the life of your homemade mayonnaise.