I have tried for many years to find a homemade mayonnaise that I liked.

With complete failure!

Until now.

I read a blog on the technique of making homemade mayonnaise.

With new gusto, determination to kick the shelf stable, chemical ladened items to the curb, and a new immersion blender, I tried again.

It worked!

Though I did not care for the taste of that particular mayonnaise recipe, I had made mayonnaise.

With excitement, I started to experiment with seasonings and amounts.

Then it happened! An approval from the family!

As I continue to make healthier items for our family, I knew mayonnaise must be one that I needed to conquer!

I am excited to share my recipe. This comes from a girl that would not buy anything but Hellman’s!!! YES!! I know, it’s horrible for you but I loved the taste!!

So…..

Ditch the chemicals. Ditch the soy. Ditch the preservatives.

Your body will thank you.

So will your tastebuds!

Enjoy,

Farmgirl Jo

Farmgirl Jo & her Cowboy

I make my mayo in small batches. I want it to last just a few days. I use the freshest egg, usually just taken from the hen house. Because I do not wash my eggs until use, they are always at room temperature.

Farmhouse Kitchen Mayonnaise

• 1 fresh farm egg, room temp, washed
• 1/2 tsp apple cider vinegar, with the mother
• 1/2 tsp organic Dijion mustard
• 1/2 tsp onion powder
• 1/8 tsp garlic powder
• 1/8 cup fresh lemon juice
• 3/4 tsp mineral salt
• 1 cup extra light olive oil

Mix together the first 7 ingredients with immersion blender.

I mix in a wide mouth quart mason jar. It will keep the splatter down!

Once it’s mixed extremely well.

With immersion blender on high and resting on the bottom of the jar, slowly trickle the olive oil into the jar.

Continue at a trickle until all olive oil has been poured in to jar. As you trickle the olive oil, it will begin to thicken and set up. I hold the immersion blend on the bottom of the jar and do not move.

After all olive oil is in jar, I then move the immersion blender, up and down to “fluff” the mix.

I store freshly made mayonnaise in a pint jar with a lid and label and date it.

Place in refrigerator. Mayonnaise will keep 3 – 5 days.

In our home, it’s usually gone! I use this as a base in many homemade salad dressings, like Our Farmhouse Kitchen Ceasar.

Enjoy!

Farmgirl Jo

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