Here's my mayo recipe. It's an acquired taste, but I love it. This is good for a week in the frig. It makes a little over a cup.

1 egg at room temp. (should be organic & free-range, fertile or Omega 3)
1/2 t. dry mustard
1/4 t. salt (I used crushed Celtic sea salt)
1/4 t. white pepper (optional) (I use a little fresh ground black pepper - I don't mind black dots)
1-1/2 T. lemon juice
1 c. light olive oil (I use walnut oil)

Blend first 5 ingreds. for a few seconds in blender (I use small bowl on my food processor). Then drizzle the oil in with a slow steady stream as blender is running. Voila! Done!

P.S. If you're disinfecting something, I would use apple cider vinegar instead of bleach water. Chlorine is nasty stuff. Of course, most water supplies are treated with it, so it's hard to avoid.