There is something special about cracking an egg that was gathered right here on the farm and using it to make something as simple and delicious as homemade mayonnaise.

Mayo may not sound like the most glamorous recipe, but once you make it yourself, it is hard to go back to the store-bought kind. Homemade mayo is creamy, rich, and made with only a few ingredients you can recognize.

What You Will Need

• 1 whole egg, preferably at room temperature
• 1 teaspoon sea salt
• 1 cup avocado oil

How I Make It

1. Choose the right container. Use a clean, narrow mason jar or blending cup that is only slightly wider than the head of your immersion blender.
2. Add the ingredients. Crack the egg into the bottom of the jar, add the sea salt, and pour the avocado oil over the top. Allow everything to settle for a few seconds.
3. Begin blending at the bottom. Place the immersion blender all the way at the bottom of the jar, covering the egg yolk. Start blending without moving the blender for several seconds.
4. Slowly lift the blender. Once the bottom begins to turn thick, pale, and creamy, gently raise the blender through the remaining oil. Move slowly so the mixture emulsifies properly.
5. Blend until smooth. In less than a minute, the ingredients should become thick, creamy homemade mayonnaise. Taste it and add a little more salt when needed.

Simple Ingredients, Wonderful Flavor

I love knowing that every ingredient in this recipe is simple and real. There are no unnecessary fillers or preservatives—just a fresh egg, avocado oil, and sea salt.

This mayonnaise is perfect for sandwiches, homemade dressings, potato salad, chicken salad, deviled eggs, or just about anything that needs a creamy finishing touch.

Because it is made with a farm-fresh egg and a little love, it always tastes extra special to me.

Food-safety reminder: Homemade mayonnaise contains raw egg. Use a very fresh, clean egg or a pasteurized egg, refrigerate the mayonnaise immediately, and use it within a few days. Keep it chilled and discard it if anything smells or looks unusual.

Thanks for stopping by the farm kitchen. When you try this recipe at home, I would love to hear how it turns out!

With love and goat kisses,
The Hippie Farmer