Originally Posted by kitchengoddess8
What do makers of commercial mayo use to give it a long shelf life? Doesn't the citric acid in the lemon/lime juice help preserve the other ingredients?
Commercial mayonnaise uses a combination of potassium sorbate, phosphoric acid, and calcium disodium EDTA as a preservative.
Dangers of Calcium Disodium EDTA | LIVESTRONG.COM
I've been making homemade mayo for about 3 years now. In fact, I rarely buy the commercial stuff any longer, unless I'm making something that calls for a lot of mayo.
I use a stick blender to make mine, and it's unbelievably easy. I have no problem keeping it in the fridge longer than 2 days, but a week would be pushing it. I just try to use it up as quickly as possible.