Waste or mistakes never happen in a farm kitchen.....only future animal or plant food.

July 29, 2010

Makin' Mayo

I made mayo for the second time today. It was SOOOOOO easy, everyone should be making their own! I modified the recipe found on another blog, http://spaininiowa.blogspot.com/2009/04/mayonaise-bacalao-y-papas-fritas-con.html

As it turned out, my lemon was frozen in the fridge, so I couldn't get the juice out of in in the time frame I needed and I substituted ACV. I added a little sugar and cream of tartar which I think added to it's fluffiness. I looked just like store bought with the exception of it's dayglo yellow color due to using my own forage fed eggs.

Fresh Mayonnaise
1 whole egg
1 egg yolk
1 teaspoon salt
2 tablespoons Apple Cider Vinegar
1 TBS OG sugar
1/4 tsp cream of tartar
1 cup olive oil

Add everything but the oil to the blender and mix. Slowly pour the oil in while the machine is running and whip.


  1. I am addicted to homemade mayo! I have been using the extra for a dip for my raw baby carrots.

  2. Does it taste like store bought?!
    I'm kinda leery to try it

  3. Do homegrown eggs taste like store bought eggs?
    I actually know a fellow that says they have "too much flavor" and buys commercial eggs for himself when his wife buys farm eggs from a neighbor.

    "I" think it tastes better. There are lots of brands of store mayo out there...most of them contain flavorless soy oil and HFCS. This mayo will have the flavor of the olive oil. Using ACV vs lemon juice will subtly change the flavor as well.

    So....if you prefer the sweet/bland of store bought mayo...you might be disappointed...or you may need to find a "neutral" tasting olive oil. If you want it sweeter, you would want to add the sugar to the recipe vs adding more the the original "whip."

    I have started adding 1/4 cup of coconut oil to 3/4 cup olive oil without any change in texture...but again, I LIKE the taste of the coconut oil.