How long can I keep homemade aioli?
I finally made my first batch of mayo from scratch, by hand -- and, as someone who absolutely can't stand store-bought mayo, it really is worth it. But since I cook for one and have about a pint of it left, how much longer can I keep it for? The general consensus seems to be about a week for homemade mayo, but does this change if I've mixed in garlic?
(Ingredients: egg yolks; olive oil; salt; mustard; lemon juice; garlic.)
Thanks in advance!
Actually raw garlic does make a difference. It sometimes has Botulism spores and loves to grow in a anaerobic environment a week refrigerated for Aioli is my rule. But if it is plain Mayo and the PH level is high enough it keeps any Bactria from growing and is actually self stable. For safety's sake you should keep it refrigerated and i would keep at least 2 weeks may be more.