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homemade mayo is so good it won't have time to go off!!
Seriously though, the only thing that happens is that the mayo starts to separate a little from the oil (which you see in shop bought after a little longer) so you just need to give it a stir.
I've been making my own mayo for about 6 months & couldn't face a jar of hellman's ever again! it's sooo easy... take 2 egg yolks, a teaspoon of mustard, a few splashes of vinegar (i like white wine but experiment with different vinegars for different tastes) and whisk them together, then add 100ml of oil (again different oils for different flavours and health reasons) dollop by dollop while whisking hard. Then slowly and continuously pour in 200ml more oil while whisking constantly to avoid separation. Keep whisking til you're happy with consistency then add more vinegar or salt or mustard to taste. For a change then add crushed garlic, sundried tomato paste, rose harissa, sweet chilli sipping sauce... etc etc etc.

Hi dcmbarton, as long as your eggs are nice and fresh it will keep for a good 5 days in an air tight container in the fridge. Go by your nose and eyes, if it looks or smells funny dump it.

It doesn't take long to make so I wouldn't make too much and try to make it fresh each time you needed it. But I agree with rday. Tis nice with roasted garlic added.

I wouldn't want to keep it for more than a couple of days, sealed in an airtight jar or container, in the fridge.