Quoting Michael Loo to Ruth Haffly <=-

Why do you think it's not okay to keep homemade
mayo, but commercial mayo stays in the fridge next
to forever? Real stuff lasts as long as Hellmann's.

Not really. Commercial mayo contains EDTA, a preservative that
prevents oxidation and therefore fat from going rancid.

Most food safety sites suggest a 7-10 day life, which is certainly
overly cautious. I know from experience that properly refrigerated,
it can last up to a month easily. It will eventually start to turn
yellow and develop a slightly rancid odour and taste. It can start
going bad in a single day if left out though. It still won't
normally make you sick though as the lemon juice and/or vinegar
effectively discourage bacterial growth.

Commercial mayo can last 3 or more months unopened and then at least
2 more if kept refrigerated after opening.

The raw egg fctor is a canard - if you don't let
the shell get in contact with your yolk, there's
zero danger of the yolk being contaminated with
Salmonella.

The usual source of contamination is the egg shell coming into
contact with chicken manure somewhere along the way from nest to
table but eggs can (rarely) be contaminated internally when formed
inside infected birds. The incidence is estimated to be about 1 in
20,000 eggs and the acidity generally neutralizes the threat.

you can wash your egg before breaking it

That certainly reduces the odds of infection from a dirty shell.



Cheers

Jim


... Pasteurization is murder! Won't someone think of the bacteria?

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