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Oct 11, 2009 12:37 PM

How long can I keep homemade aioli?

Hello all,

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!

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  1. the garlic doesn't make a difference. it should keep in a tightly closed glass jar for up to a week.

    1. I know this is an old thread. I'm wondering how long it will stay fresh if I use my vacuum sealed jars... I'm thinking 2-4 weeks? Any opinions?

      3 Replies
      1. re: darrelll

        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.

        1. re: chefj

          Should that read "PH level is LOW enough"? Sorry, not being snarky, but it reverses the meaning of your post.

          Apologies if I'm completely wrong!

          1. re: Robin Joy

            No, you are totally right. Acid is low on the Ph scale, don't know where my mind was, Thanks. But if it was high enough it would still destroy the bacteria, and your insides as well.