Mayonnaise is that creamy goodness that really helps make a sandwich a sandwich. Without it, your food is still edible, but how much better would it taste with some good ol' mayo?

Sure, you can always go buy a tub of the stuff. But if you are trying to slice off calories and avoid extra additives, this is the sandwich-saving instructable for you!

Let's get started!

Step 1: Ingredients

You will need

The yolk of one fresh egg (this egg will not be cooked, so using a fresher egg is highly recommended so that bacteria a thread)

1.2 tsp salt

1 tsp sugar

1/2 tsp mustard powder

2 tsp fresh squeezed lemon juice

1 cup neutral oil (this is referring to the neutral taste of the oil. I used grapseed, but olive oil works great too)

optional (for added fancy):



<p>nice !!!</p>
Free range is only regulated by the FDA for chicken meat. It means nothing when applied to eggs. Paracordaholic has the right source.
I love mayonnaise and we have chickens so we can get them right after the suckers pop em out. Talk about fresh.

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