I wondered how long you can keep homemade mayo with its lack of preservatives. Asked chef Google and got 2 -3 days mostly but one site said 2 months if you ferment it. Here is the site,
https://www.myhumblekitchen.com/2012...e-ingredients/. Basically, she has you strain a tablespoon of whey from plain yogurt and add that to the mayo, mis throughly and let sit at room temp for six hours. Tropic I know you do a lot of fermenting. What do you think of this advice.