Life on the farm means we’re always moving—harvesting crops, feeding the animals, and hosting a steady stream of visitors. With so many folks coming and going, it’s inevitable that we run out of essentials at the worst times. Mayonnaise is a big one. But those moments of panic often turn into moments of ingenuity. We remember: we can make our own!
With fresh eggs from our chickens and a few pantry staples, homemade mayo comes together in minutes. Whether you whisk it by hand or dust off the stick blender hiding in your kitchen drawer, the result is a creamy, flavorful spread that puts store-bought versions to shame.
Homemade Mayo Recipe
Here’s a foolproof recipe you can whip up in about 5 minutes.
Ingredients
- 1 large egg yolk, at room temperature
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice or white vinegar
- 1 cup neutral oil (vegetable or canola are great options)
- Pinch of salt
Instructions
Using a Whisk:
- In a medium bowl, combine the egg yolk, mustard, and lemon juice. Whisk until smooth.
- Add the oil very slowly—just a few drops at a time—while whisking continuously. This step is key to creating the emulsion.
- As the mixture starts to thicken, drizzle the oil in a thin, steady stream, still whisking constantly.
- Once all the oil is incorporated, season with a pinch of salt. Adjust lemon juice or mustard to taste, and you’re done!
Using a Stick Blender:
- Place all the ingredients in a tall, narrow container that fits your stick blender. (A mason jar works perfectly.)
- Lower the stick blender to the bottom of the container and turn it on. Keep it still for about 10 seconds to create the emulsion.
- Slowly lift the blender up as the mayo thickens, blending until everything is creamy and smooth.
- Season with salt and adjust the flavors to your liking.
Store your mayo in an airtight container in the fridge and use it within a week.
Homemade vs. Store-Bought Mayo
The difference between homemade and store-bought mayo is night and day:
- Ingredients: Homemade mayo uses just a handful of ingredients—egg yolks, oil, acid, and salt. Store-bought varieties often include stabilizers, preservatives, and added sugars.
- Shelf Life: Without preservatives, homemade mayo is best consumed within a week. Store-bought versions, by contrast, can linger in your fridge for months.
- Texture and Flavor: Homemade mayo is rich, creamy, and tangy, with a flavor that’s fresh and complex. Store-bought mayo, while convenient, often tastes flat and overly processed.
Why Olive Oil?
Sometimes, people swap out neutral oils for olive oil in homemade mayo. Olive oil adds a robust, fruity flavor and a touch of richness. However, extra-virgin olive oil can make the mayo bitter if used on its own. A good compromise is to use half olive oil and half neutral oil, giving you the flavor boost without overwhelming the balance.
A Kitchen Essential You’ll Love to Make
There’s something satisfying about making your own mayo. It’s a little bit of magic in the kitchen—watching a few simple ingredients transform into something creamy and luxurious. Whether you’re slathering it on a sandwich, pairing it with fresh veggies from the farm, or using it as a base for an aioli, homemade mayo is worth the few minutes it takes to make.
So, the next time you’re out of mayo—or even if you’re not—grab a whisk or a stick blender and give it a try. You might just find it becomes your new favorite kitchen project!
