" > wrote in message
...
> Seriously, why is it necessary to throw out homemade mayonnaise after
> three or four days. I usually make my own. In the summer I add
> basil, tarragon or whatever herbs I grow. I do use an egg, but keep
> my eggs in the fridge for up to a month and I haven't ever got sick
> from them.. I guess Hellmans/Miracle Whip has additives that keep
> theirs safe forever. Always feel kind of tentative though when I take
> my mayo out on the fifth or so day. e.

It has to do with the acidity/sterility of commercial Mayo and the ability
of the commercial products to inhibit the growth of Bacteria. Home made
mayo made with raw eggs is a great medium for bacteria.

Look on Snopes. subject Potato Salad/Mayo.

Dimitri