It might depend on how much you need. It’s been a while since I made the one minute version.
I never really made or at much mayo, but I have found that I do like it. And I’m tying to add more fat, and sometimes it’s hard to do that without something like mayo.
Let me know you try the one-minute version.
I’ve been putting the date I made it on every jar and it works out that they typically last two weeks. I never really thought I was a mayonnaise “fan” but I like the mayo I make more than any I’ve ever bought.
For example, I make mayo-based sauces (spreads?) for lunch regularly and I’d never done that before in my whole life.
And I’m with you on the raw eggs. If you want to reduce the chances of some sort of illness, wash the shells before you break them open. I honestly don’t see how bacteria could get inside the shell but getting on the outside is obviously easier, so clean the shells first.
I got suspicious when my “avocado” mayonaise separated in the fridge - tell tale sign of added omega 6s. I believe any company not putting an ingredient on their ingredients list should absolutely be sued.