How long is home made mayo good for?

How long does home made mayo last in the fridge?

If it was made correctly it would last a long time.
Well made mayo is a "high acidic" food which halts the growth of bacteria ( in this case the lemon being the acidic agent).
With ketchup it would be the vinegar.
Hellman's for instance( despite the expiration date ) could last a few years if unopened and a year or more opened.

Here's some info about spoilage.
Keep in mind that you can make a long lasting homemade Mayo.
But if youtr doing one of those quick mayo's it has a much shorter shelf life.

http://homecooking.about.com/od/howtoco ... oilage.htm

How to make home-made mayo for salad?

This recipe is straight out of my culinary school cookbook! I've made this many times. It is very important to have all ingredients at room temperature!!!

4 egg yolks
1 T vinegar (I use champagne)
1 t salt
2 t dry mustard
pinch cayenne pepper
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3 1/4 C salad oil
2 T vinegar
1-2 T fresh lemon juice

Place egg yolks in bowl. Beat on medium speed until well beaten. Add 1 T vinegar, beat well. Mix together dry ingredients and add to the egg yolks. Beat until well mixed.

Turn the mixer to high speed. VERY slowly, almost drop by drop, begin adding the oil. Whe the emulsion forms, you can add the oil slightly faster. When the mayonaise becomes thick, thin with a little of the vinegar. Gradually beat in the remaining oil, alternating with the vinegar. Adjust the tartness and the consistency by beating in a little of the lemon juice to taste. Makes 1 quart.

Keep in mind that this recipe is very perishable and should be refrigerated immediately. Will keep 1-2 days. After that, throw it out!!!
This sounds slightly difficult but is really simple once you get going.

Does anyone have any recipes for home aide ketchup, mayo, and mustard.?

They have to be made without any type of sugar or honey due to Candida diet. THANKS!

Homemade mayo is just oil, lemon juice, egg yolk, dry mustard, and salt.

I can't use any type of sugar or honey due to Candida problems. Thanks!

Amish Tomato Ketchup

6 Celery ribs; trimmed -- cut in 1/4" thick slices
2 medium Onions -- peeled and diced
1/4 cup Water
3 pounds Tomatoes; quartered
5 tablespoons Vinegar
1 cup Dark brown sugar; packed
1/2 tablespoon Allspice berries
1/2 tablespoon Whole cloves
1/2 tablespoon Celery seeds
1 teaspoon Ground mace
1/2 teaspoon Salt

Place the celery, onions and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes. Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes. Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar and spices. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup isn't sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes. Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer' instructions.

Homemade Mustard

2 ounces yellow mustard seeds
1/2 cup brown mustard seeds
1/2 cup white wine vinegar
1/2 cup extra virgin olive oil
1/2 cup Chardonnay wine
1 tablespoon ground turmeric
2 the lemon, juice and zest of
sea salt
freshly ground black peppercorns, to taste

Using a coffee grinder, grind the yellow mustard seeds until they are powdery and resemble coarse meal. Place in a food processor and add the remaining ingredients. Process until very smooth. Store in the fridge in sterilized jar.
Note: This mustard improves dramatically over time. Its flavors will mellow, becoming rounder and less sharp.

Homemade Mayonnaise

2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
Pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water

Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow. (Note: If using electric mixer, beat at medium speed.) Add about 1/4 cup oil, drop by drop, beating vigorously all the while. Beat in 1 teaspoon each lemon juice and hot water. Add another 1/4 cup oil, a few drops at a time, beating vigorously all the while. Beat in another teaspoon each lemon juice and water. Add 1/2 cup oil in a very fine steady stream, beating constantly, then mix in remaining lemon juice and water; slowly beat in remaining oil. If you like, thin mayonnaise with a little additional hot water. Cover and refrigerate until needed. Do not keep longer than 1 week.

4 eggs
500 ml oil
1 tea spoon of salt
1 tea spoon of lemon acid
in Bulgarian lemon acid probably is lemon juice

Perhaps it was in the technique. Mixing the mayo just right is a little tricky. You cannot add the oil too fast to the eggs. Also, if your blender gets too hot, it will also make the mayo runny. I have made it before using my mixer.