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.

On Aug 20, 4:49*pm, " > wrote:
> 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.

I'm going on common sense here. I've never made homemade mayo. But
think of it like this: egg and olive oil basically. The egg doesn't
go bad in your fridge for a while does it? So why should your mayo.
I'd keep it refrigerated and that's it. But to be really safe, I'd
make it every two weeks. You can make small batches as well. One use
etc. Now having said that:
I have made emulsified salad dressings from scratch which are
basically mayo based. They have never had a lifespan past 30 days.
They were always used up by then. No complaints.

" > 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

On Fri, 20 Aug 2010 14:31:57 -0700, Dimitri wrote:

> 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.

I've always found it kinda scary that canned vegetables have to be boiled
to beyond the grave an d vacuum packed in airtight containers or risk dying
from eating them. But mayo can sit on the store shelves for a year and
half with a plastic lid and plastic coated cardboard insert. Even a
plastic bottle of Heinz is more secure than most jars of mayo.

-sw

" > 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.

Miracle Whip lists as one of the ingredients in its ingredients list:

Potassium Sorbate as a Preservative.

Product referenced: Miracle Whip UPC code 0 21000 02675 3