How long does homemade mayo (actually aioli) keep?

S

shaun-in-to

Well-known member
I know cookbooks recommend a few days to a week, but they tend to be careful for liability reasons. What do y'all find is safe?

(If you never hear from me again, you'll know a week is indeed the limit.)

 
I think a few days to a week is right--but with aioli made with fresh garlic I think

the flavor deteriorates after a few days.

 
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