Q - I would contest that homemade mayonnaise only lasts two days. I would allow up to a week (but then again I'm neither pregnant nor very elderly or otherwise physically vulnerable.) Just make sure your eggs are nice and fresh and be sure to refrigerate once made. I don't know if the fact I only use the yolk rather than the whole egg makes any difference (thus reducing the ratio of egg to oil)? But ultimately it will be all the oil and vinegar that should keep the raw egg good.

I wonder has anyone else used a little white wine in place of another acidulating agent? I've done it and it's rather nice. Tastes a bit posh even ;-)

As for oil I would tend to go for 50/50 tasteless like sunflower and extra virgin olive, olive oil alone can be quite pungent.

Aoli is my favourite thing to do with fresh mayonnaise, lots of raw garlic. Or tartare sauce with capers! Yum yum.