I mayo have gotten my love for mayonnaise from my pops. Back in the day when fast food was actually fast AND food, he’d order his burger with extra mayo. Yum.

I have always been a bit of a hippy or crunchy, as I’ve heard some call it and enjoy making things with natural ingredients. Since there seems to be an infiltration of sneaky ingredients that may or may not be so great for these bodies of ours, I have taken to making a lot more things from scratch. Our goldies keep us in an abundance of farm fresh eggs, so naturally I had to test out some recipes for this staple.

You know it was bad if I threw out the batch, I hate waste. I threw out a couple. But I finally figured out the ingredients & conglomeration that suit my palette. If you are a fan of mayonnaise you mayo like this version too.

For the process, ingredients & recipe you can JUMP to it below.

If you try it out I’d love to hear about it.

Keep on & Enjoy.

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ps. I am not getting paid by Far East Rice Vinegar, Marianne’s Harvest or French’s Mustard. As for that matter, I may need to have a talk with Rooster about a pay raise. #iykyk I have tried a lot of brands and I don’t know much about any of these companies except that they seem to produce real food with real ingredients with fantastic flavor. I also tried Bertolli’s Olive Oil (NOT EVOO) and it was delicious and immersed nicely for a tasty mayo.

And another thing… I love this immersion blender. I use it for sauces and dressings and such. However the whisk attachment doesn’t work great.

One more thing… We do use our hand.built in the USA goods on a regular basis. So they are tested & enjoyed frequently. I love my Rooster crushers & boards.

#homemademayonnaise #mariannesavocadooil #frenchsmustard #fareastricevinegar #cuisinart #redroostertradingcompany #madeinusa #madeinamerica #hellmannsmayo #hellmansmayonnaise #sociallyawkward or maybe it’s #antisocial probably depends on the day, TBH.

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HOMEMADE MAYONNAISE
1 Raw Egg at room temperature (farmfresh is best)
1 tsp yellow mustard*
1 tsp Rice Vinegar*
1 tsp lemon juice
3/4 cup Avocado Oil or Olive Oil* (think bland)
salt to taste*

DIRECTIONS:
Add Eggs, Mustard, Vinegar, Lemon & Oil to a wide mouth jar. Use your immersion blender on low to start with increasing the speed until and blend til it immerses and thickens. Add salt to taste. Enjoy!

NOTES:
While using the immersion blender the may should thicken up nicely, it may take a little longer. After you refrigerate for a little while, it’ll thicken up even more. This mayo works great with deviled eggs and as a base for other dressings or sauces. Maybe I will share my deviled egg recipe and other delicious things.

*favorites – Farm Fresh, French’s, Far East, Fresh Picked would be ideal, Marianne’s or Bertolli’s, REAL Salt respectively.

APPROX. NUTRITION INFO FOR THIS HOMEMADE MAYO

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DISclaimers—because it seems folks these days like to blame somebody else for everything else: This recipe uses raw eggs, so if you’re scared to eat raw eggs, this mayo is NOT for you. I am also NOT a PROfessional Nutritionist, I grabbed approximate nutrition info from a free site. If you are allergic to any of these ingredients, I highly recommend you do NOT try this recipe.