Whether you like a little mayo here and there or think it should be it’s own food group, there is nothing better than fresh mayonnaise made with an egg from the chickens in your backyard. And the best part is, it is so easy to make!
Prep Time: 5 minutes
- 1 cup oil of choice*
- 1 whole egg
- 1 pinch of salt
- 1 1/2 to 2 teaspoons lemon or lime juice
- 1 tablespoon Dijon mustard
*We use 1/2 cup light extra virgin olive oil mixed with 1/2 cup vegetable oil.
- Combine the ingredients into a mixing container that is just slightly wider than your stick blender. A mason jar or narrow container will work well.
- Let the ingredients settle for about 30 seconds.
- Insert the stick blender all the way to the down so that it sits flat on the bottom.
- Turn on the blender and hold it in place. The oil will turn to mayo very quickly along the bottom and continue up the sides. When the oil stops converting near the top, start rocking the blender side to side until the oil on top works its way down to the blender.
- While it is still running, slowly start lifting the blender out of the mayo and shut it off just before the blades reach the top.
The whole process takes less than a minute. Your homemade mayo should last up to two weeks in a sealed container in the refrigerator.