I haven't attempted homemade mayonnaise yet, but reading about how long can it be kept for consumption I found many recipes talk about requiring to keep the prepared mayonnaise for a period at room temperature (actually 20-22 Celsius is cited, what happens if it's a few degrees higher?) first because the acidity from the vinegar works better at killing salmonella when the temperature is above that of refrigeration. Here is a previous SE answer for reference.
So, my main question is whether using just-pasteurized whole eggs negates the necessity of this step?
Another question is whether the general direction I found for vinegar ratio—20ml per egg yolk; 40ml per egg white; 60ml per whole egg—is not too broad? If that aspect is even important with pasteurized eggs, I read an egg+vinegar pH of 4.1 or less is required, but the eggs themselves can have a variety of weights and possibly pH variations.
And finally, if the mayonnaise was properly made, with pasteurized eggs in a sterilized container, is it still only safe to consume for a week or so in refrigeration?