There is no real safety issue with refrigerated foods other than the amount of time they will keep. The safety issues arise when you try to seal them in an airtight jar with processing - can them in other words.

Your particular recipe would probably have the fridge shelf life of most any mayo-based product, perhaps a bit longer due to the added acid.

Dave

Dave, so you're saying that the garlic in the mayo doesn't pose a problem. I hope that's what you mean, because I really love this sandwich spread.

Maybe I don't understand why you think it is a problem? Can you expand on your concerns.

Roasted and pureed garlic is often used for flavoring and if kept refrigerated I can't think of any reason why it wouldn't have a normal shelf life in the fridge. Chopped garlic in oil can be stored in the fridge - not indefinitely of course - but for weeks.

Dave

The current recommendation for chopped garlic in oil is 1 week, so it's best to make in small batches or freeze the remainder in that case.

As for the garlicky mayonnaise, mayonnaise (i.e. the commercial variety) is actually an acidified product. People are always worrying about the mayonnaise in potato salads at picnics, when the culprit in food poisoning is far more likely to be the boiled eggs.

So my recommendation would be to make smaller batches you could consume in a couple of weeks. I would not make mega-jars and leave it there for six months. Also, do check the internal temperature of your refrigerator. A lot of people run into problems because it's warmer than they think.

Carol

Thanks for the replies. Yes, I was concerned about the garlic because I knew that storage in oil even in the fridge was not recommended. I make this in 1 cup amounts, but I live alone, so it may last a couple of months.