No — you do not need to refrigerate mayonnaise or Miracle Whip, as long as you follow one simple rule without exception.
I’ve been keeping mayo out of the fridge for years aboard Barefoot Gal. My refrigerator is small enough that I can’t afford to give up shelf space to a condiment jar. If you’re in the same situation — on a boat with a tiny fridge, in an RV, camping, or just trying to free up space at home — this is one of the easier wins you can make.
What the FDA Says (and Why It Doesn’t End the Conversation)
The FDA recommends refrigerating mayonnaise and Miracle Whip after opening. That’s their official position, and I’m not going to argue with it.
What I will tell you is what actually works in practice, and why, so you can make your own informed decision.
Why Unrefrigerated Mayo and Miracle Whip Can Work
Commercial mayonnaise and Miracle Whip both contain preservatives and acidic ingredients — vinegar and lemon juice — that give them natural protection against spoilage.
The real risk isn’t the product itself. The risk is introducing bacteria into the jar from other foods, utensils, or fingers. Keep bacteria out, and the contents stay safe. Let contamination in, and they won’t.
That’s the whole principle. Everything else follows from it.
The Two Methods
There are two methods that you can use to keep contamination out: the clean spoon rule, and using squeeze bottles.
The Clean Spoon Rule
The clean spoon rule is that you never put anything other than a perfectly clean spoon or knife into the jar. That means:
- No wiping a knife on bread and then dipping it back in
- No using the spoon you just scooped tuna with
- No using a utensil that was only sort of wiped off
It has to be genuinely clean every single time. If you’re not sure, use a fresh one.
Squeeze Bottles (What We Prefer)
The method we’ve settled on is buying mayo and Miracle Whip in manufacturer squeeze bottles — not containers you’ve transferred the product into, but the original factory-sealed squeeze bottles.
These are germ-free when you open them. As long as nothing ever touches the nozzle — no utensils, no fingers, no contact with other food — nothing can introduce bacteria. On a boat where the galley is small and things get hectic underway, this is simpler and more foolproof than the clean spoon rule.
One Important Exception
While we don’t refrigerate the jar or bottle itself, any dish made with mayo or Miracle Whip does need to stay cold.
Potato salad, coleslaw, tuna salad: once either product has been mixed with other ingredients, those ingredients can carry bacteria that will grow. The jar lives in the cupboard. The finished dish goes in the fridge or cooler.
If You Rarely Use Mayo or Miracle Whip
If you only use small amounts occasionally and don’t want to keep an open jar or bottle in the cupboard, individual portion packets are a practical option. Many supermarkets carry them, and individual packets of mayonnaise and Miracle Whip are available on Amazon. They cost more per serving, but there’s no open container to manage.
What Else Can Come Out of the Fridge?
Mayo and Miracle Whip are just two of the many foods that most people assume need refrigeration but actually don’t. Eggs are another big one — and once you start looking at the full list, you may be surprised how much fridge space you can reclaim.
If you’re working with a small refrigerator and want a real system for what stays in and what can come out, our course Eating Well With a Tiny Fridge covers exactly that — including a copy of Storing Food Without Refrigeration. And if you want a broader overview of small-fridge strategies, my article on living with a small refrigerator is a good place to start.
Want to Go Further?
Storing Food Without Refrigeration covers hundreds of foods — vegetables, fruit, eggs, dairy, meat, condiments, and more — with storage times and exactly what to watch for. Whether you’re managing a tiny fridge or no fridge at all, it’s the reference you’ll reach for again and again.
- Paperback or PDF from our store — PDF means no shipping, start reading immediately
- Paperback from Amazon
Carolyn Shearlock has lived aboard full-time for 17 years, splitting her time between a Tayana 37 monohull and a Gemini 105 catamaran. She’s cruised over 14,000 miles, from Pacific Mexico and Central America to Florida and the Bahamas, gaining firsthand experience with the joys and challenges of life on the water.
Through The Boat Galley, Carolyn has helped thousands of people explore, prepare for, and enjoy life afloat. She shares her expertise as an instructor at Cruisers University, in leading boating publications, and through her bestselling book, The Boat Galley Cookbook. She is passionate about helping others embark on their liveaboard journey—making life on the water simpler, safer, and more enjoyable.
Glenda says
I agree, we also don’t keep mayonnaise, margarine or any sauces in the fridge, and all is well. Interestingly in Thailand margarine is not in the fridge even I’m the supermarket. It is interesting to see the amount of water coming out if the margarine, weight you have paid for.
Mark and Cindy - s/v Cream Puff says
We like the idea of the squeeze bottle. No room for error.
Is this also true for the tropics?
Mark and Cindy
s/v Cream Puff
Carolyn Shearlock says
Yep, I know people who do it in 100+ degree climates.
Cheryl Colber says
Refrigeration space is precious on a boat. I quit refrigerating mayo 5 months ago; no ill effects.
Lynn says
We’ve been in the Caribbean for 6 years and don’t refrigerate mayo, or any other condiments for that matter, with no problems. Half a pound of salted butter also lives outside of the fridge (I don’t like dealing with hard butter!)
Darlene Burnett Price says
We stopped too. But we use the squeeze and never contaminate it with other food. That’s the key.
Dave Tew says
We’ve never refrigerated mayo either.
Peter Robertson says
It’s the onions that will get you, not the mayo….
Dave Skolnick (S/V Auspicious) says
We don’t refrigerate mayo, mustard, ketchup, or hot sauces. No problems, and consistent with most of the RoW. We don’t refrigerate butter either – that goes in a butter bell unless we are off the boat, in which case we dump the water and refrigerate.
Donna says
This website has all sorts of individual packets for just about every need. We used them all the time when we were doing kayak camping.
http://www.minimus.biz/
Frances Liz Fernandez says
Interesting.
Beth says
back in 1992 while cruising in the Bahamas and Caribbean, I met a singlehander aboard an Alajuela 38, really nice guy. He had his big jar of Hellman’s out on the counter. Said his mom told him never to do that, but he hadn’t gotten sick yet! I’m not a mayo person, but I learned living aboard that many things don’t really need refrigeration.
Ted says
The risk of contracting food poisoning on a sailing vessel outweighs the benefits (?) of unrefrigerated mayo… Single servings for sandwiches, small containers (like you see at the gas station or Dollar General) for mayonnaise-based dishes (pasta salad).
Lynn says
6 years in the tropics, and 5 years before that not refrigerating mayo… Not seeing any “risks”. And you frequently see islanders not refrigerating it either.
Ironically, the only food poisoning was from chicken from a deli…
Claire McCloskey Ford says
I have a friend whose mother-in-law never refrigerated her mayo, and this was back in the 50’s and 60’s. Her reasoning was it had so much vinegar that it couldn’t go bad before her boys finished a jar. Thanks for the info because we’re about to take off in a Cutwater 28, (down from a Heritage East 36) and I flat don’t have the room in the fridge.
Charlie Jones S/V Tehani says
I started not refrigerating mayo when I lived aboard back in the 80’s. Still don’t on board the boat. I use the squeeze bottles always.
And I live, and sail, on the Texas coast- may as well be tropics-grin
Mayo itself (the commercial kind) is a hostile environment to bacteria. So as long as it is not contaminated by the tuna, or chicken, it’s perfectly safe
I also keep real butter out
Marilyn says
I do refrigerate my mayo…Moms voice in my head on the dangers of leaving it out
but dont refrigerate ketchup, mustard, jam and my asian sauces.
Monika says
Best source for individual packets of dozens of condiments is Minimus.biz
Maeve says
I found this very helpful. As a college student in the US I don’t have any kind of fridge and I was wondering if I could take MW and leave it out. A lot of other sites don’t offer these real life experiences when they give their opinion on leaving mayo/mw in or out of the fridge. The squeeze bottle is definitely something I try when I run out of what I have.
Lori says
I grew up not refrigerating mayo or mustard or ketchup. Now everything is in the fridge. Thanks for helping remind me I’m not crazy, as we leave on a long camping trip, soon, with no stores for shopping. Also, btw, love this site!
Carolyn Shearlock says
Thanks!
Mark says
Just a couple of comments about food safety. Commercial mayo has a pH low enough that bacteria will not grow. However once you mix it with other foods such as meat fish or cooked veggies you set the stage for food poisoning to occur. Keep any foods mayo has been mixed with refrigerated below 40f. Also once you cook rice or pasta or veggies it can support bacterial growth so also keep that refrigerated.
Carolyn Shearlock says
That’s why it’s important to keep the mayo uncontaminated! If it’s been mixed with something else, yes, it should be considered as contaminated. Only what is IN the container and has only had a clean utinsel touch it should be kept outside the refrigerator.
Sharon Provenzano says
My Mother never had the mayo in the fridge when I was growing up. But if a mistake was made and it went in, then it had to stay in the fridge until it was used up.
Red Canoe says
thanks for the article! I have a few friends that don’t refrigerate the mayo. what are your thoughts on mayo and heat? If it’s hot and I take a side container of it to add to my lunch (work)?
The Boat Galley says
It’s over 100 here in the Bahamas (and it was in the Sea of Cortez, too) and I’m not refrigerating it. The more times you put it in a different container, the bigger the risk of contamination. So if you are going to put it in a little dish, make sure the dish is totally clean and so is the spoon you use to transfer it. I’d be less concerned to just have a squeeze bottle (unrefrigerated) that you keep at work.
Red Canoe says
great! thank you!
Jane Gammons says
Agreed. I don’t refrigerate mayo either. If you are uncomfortable buy a pint instead of a quart.
epemae says
When I was growing up we never put mayo in the fridge and it never made anyone sick. I’m so glad I found your website. Thanks for all the great tips.
Sailing Kittiwake (Elena) says
This is so true! We found out by mistake by tasting our squeezy mayo after 2 months of cruising – it was forgotten in a locker! And it tasted perfect! My boyfriend’s super happy about it 😀
Debbie Graves says
Haven’t in years’
Karen Bowen says
I tried it based on your post. After 2 summers we are converts and stopped refrigerating many of our condiments and salad dressings.
Karen Belinda says
Just can’t get there….yet anyway.
Marcella Balkema says
At the rate I eat mayonnaise, there’s no need to refrigerate it 🙂
Pamela Blanchard says
We never have. It freaks people out.
Andrea Fuchs says
Yes, don’t refrigerate mayo, just be a bit careful. BUT! Do me and the good old globe a favour and do not buy individual packages as suggested. You do not die from unrefridgerated mayo, but we all die from plastic waste. PLEEAASE!
Shannon Gladden says
We do not.
Sonya Meredith Nyberg says
I have never refrigerated it. Still livin obviously. This is not new news
Beverly says
It was NEW news to me, thanks
Betsy Ash says
I knew about any vinegar related things, ketchup, mustard etc…but MAYO!! Yee Hawww !! 🙂 now to teach the other half not to double dip!! Yes, thank you for all the great tips and hints.
Dave Skolnick (S/V Auspicious) says
I posted on this subject four years ago but will repeat myself. Americans put all kinds of silly things in the fridge. Condiments including mayo, mustard, and hot sauces simply do not need to be refrigerated. As Carolyn so aptly notes good food safety practices are important.
I do keep homemade mayo outside in small amounts, reusing smaller squeeze bottles that are sterilized using the same USDA guidelines as for home canning.
Acquaintances will invite you to dinner. Friends will tell you to bring your laundry. Good friends will let you run all your boat dishes through their dishwasher. Extra heat, extra dry and you’re looking at some pretty sterile containers.
Ted Broom says
I like the squeeze bottle solution. But even then the tops can get dirty. With all the extra alcohol wipes and sanitizers about now, I wonder if wiping the squeeze tops and spout is s good idea.
Breanna Fountain says
I stopped refrigerating mayo several years ago and the clean spoon method is a great tactic. To avoid growth on opened maple syrup, top off with a bit of rum as the density is lighter and will sit on top of the syrup to seal it.
Today our freezer will work again after 3 years of only a fridge!