How long can I keep homemade aioli?

Hello all,

I finally made my first batch of mayo from scratch, by hand -- and, as someone who absolutely can't stand store-bought mayo, it really is worth it. But since I cook for one and have about a pint of it left, how much longer can I keep it for? The general consensus seems to be about a week for homemade mayo, but does this change if I've mixed in garlic?

(Ingredients: egg yolks; olive oil; salt; mustard; lemon juice; garlic.)

Thanks in advance!