This makes about 1 1/2 cups of mayo.
Put the following ingredients in to food processor:
1 whole egg
2 egg yolks
1 T. of mustard
1 T. of lemon juice
1/2 t. salt
1/4 t. pepper
1 C. (1/2 C. VCO & 1/2 C. olive oil)
Mix all ingredients except oil for about 30 seconds in a food processor until creamy (don't overmix). With the processor running start adding oil VERY slowly (see note about oils below). Start out with drops and then work up to about a 1/16 inch stream. It should take you about 2 minutes to add the oil. After it looks well blended and there is no noticable free oil you are done. Now comes the hardest part of making mayo - cleaning the food processor!
And a word about oils. Before I knew about VCO we made mayo with 100% olive oil. I found out later that it is refered to as Greek style mayo. I love it as it is very tasty but most people find it a bit too strong. And since we only buy extra virgin olive oil, which has more color than the more processed olive oils, it does not have the pure white look of commercial mayo (it picks up a light greenish tint). And mayo made with 100% olive oil will tend to separate a bit after a few days (a few wisks with a fork takes care of that). Since my main use of mayo is to add fat to chicken and tuna salads and olive oil is mostly mono-saturated I decided to use 1/2 cup of VCO and 1/2 cup olive oil to up the saturated fat content. This combo has worked out GREAT. It doesn't tend to separate like with the olive oil alone, the taste is a bit milder and the color is more normal - more whitish and less greenish tint. I have tried making it with 100% VCO but when refridgerated, it tastes a little pasty.
I may be biased but the above is the best mayo I have ever tasted and I can't stand bland commercial mayo's any more. Not that I would eat them anyway as they are all mostly all made with soybean oil which I regard as a toxin and refuse to consume.
As to how long it lasts. About as old as I've used it is 10 days and it was fine. If you think about it olive oil is fine left on the shelf and coconut oil is very stable. Eggs are very saturated too. My wifes worked as a catering coordinator for a huge biotech and managed 60 to 80 catered events a day. She says that mayo often gets the blame when food spoils but that it is almost always the other ingredients that cause the problem not the mayo and it was mostly becuase things sat out too long unrefridgerated.
If you look at other mayo recipes they usually use only 1 egg yolk. We went to 2 because I like the consistency better. When made with 100 olive oil the additional egg yolk kept it from separating as much. You can try it with 1 whole egg and only 1 egg yolk if you want. As to raw egg I would suggest you go to www.mercola.com and do a search on his site for "raw eggs".