Homemade Mayo — From Our Coop to Your Counter

One of my favorite things about living on the farm is knowing exactly where my food comes from. And around here, that includes the eggs — fresh from our happy hens just outside the kitchen window. There’s something special about cracking an egg still warm from the nest and using it to make something so simple and delicious… like homemade mayonnaise.

Now, I know mayo isn't the most glamorous recipe out there, but if you’ve never made your own, you're in for a surprise. It’s not only easy — it tastes a thousand times better than anything from the store. Creamy, rich, and totally clean.

Here's how I make it:

Ingredients:

1 whole raw egg (I use mine fresh from the farm)

1 tsp sea salt

1 cup avocado oil

Instructions:

Start by adding the egg and salt to a mason jar or mixing cup that fits your immersion blender. Let them settle for a few seconds.

Then — and this part is key — slowly drizzle in the avocado oil while blending. Take your time here. If you go too fast, it won’t emulsify properly. The trick is patience.

Before you know it, the mixture thickens up into a smooth, creamy mayo. That’s it!

I love knowing that every ingredient in this recipe is simple, real, and nourishing. No weird preservatives or seed oils — just good stuff you can feel great about feeding your family.

This mayo is perfect for sandwiches, dressings, potato salad, or just about anything that needs a creamy kick. And because it's made with love (and farm eggs), it always tastes just a little more special.

Thanks for stopping by — and if you try this at home, I’d love to hear how it turns out for you!

With love and goat kisses,
– The Hippie Farmer