Homemade Mayo...Why Didn't I do This Sooner?
 

I've had a jar of mayo in my fridge for... actually I have no clue and that can't be a good think so I decide that the chicken sandwich needed mayo and what the heck, why not make some. It can't be too hard right? Actually easy as ... mayonnaise. Simple.

There seem to be all sorts of recipes. I used the egg yoke, red wine vinegar, mustard and canola oil one. Some call for lemon juice or other spices or oils. Turned out amazing. Much better then Hellmens or Miracle Whip. In 5 minutes you have enough for a whole week. Not sure I would keep it longer than that with the raw egg and all. Maybe with the high acid content its ok but still wouldn't risk it.

Ever make your own Mayo? How long before sal sets in?

Depends on what time you are normally stuck in rush hour traffic with no exit or bathroom in sight.

Keep it cold and you'll be fine. Factory chicken eggs are pretty safe, from a bacteria standpoint. Not only that, the high oil content and the low water content, along with all the "stuff" that's in the water that's actually in there? Bacteria don't like that much. When I was a kid, dad would make mayo out of safflower oil and goose egg yolks. From the geese on the farm. Nasty birds, geese. Anyway, dad used a little powered mustard, a little lemon juice the oil and the yolk, and the mayo was pretty damn awesome.

Never tried mayo.

Alfredo sauce can be made easy with cooked heavy cream and then a bunch of parmesian cheese dumped in to thicken.

Deodorant can be made with paraffin wax to cling, coconut oil to distribute, baking soda to absorb and cake, and tea tree oil/other to disinfect.