Farm Fresh Mayo

This mayonnaise is super easy to make and customize. I searched for homemade mayo recipes one day when I wanted to make grilled cheese but ran out of store bought mayo. Side note, the best way to make a grilled cheese is mayo on the outside of the bread rather than butter, it gets super crisp and doesn’t burn as fast! Anyways, I have altered the original recipe along the way to get to my desired taste, you will start to realize that a lot of my recipes are a little extra tangy!

This recipe is super easy, you will have ready to use mayo in under 2 minutes, using common house hold ingredients. An immersion blender is the fastest way to get the ingredients combined with the least amount of mess, but this recipe can also be made in a blender then transferred into the final container. Either way, your final container should be glass with a really good seal. The mayo will keep for 7 days in the refrigerator. If you see separation, its normal, remember you have no only fresh ingredients in your mayo.

The oil you choose will make a big impact on the final taste of your mayo. I prefer to use avocado oil as it is a neutral flavor. Grape seed oil is another good choice. If you are using olive oil, I suggest a light olive oil, extra virgin olive oil will give you a more bitter taste that may not be desired.

Reminder! This recipe uses a raw egg, so consume at your own risk. Use eggs that are washed and stored properly.

Customization Ideas:

• Truffle

• Hot Sauce

• Black Pepper

• Dill Pickle

• Jalapeno

I would love to hear how you are customizing your mayo, give it a try, tag @colellafarms when you do!

RECIPE

Ingredients:

• 1 cup Avocado Oil

• 1 Egg

• 1 TBSP Lemon or Lime Juice

• 1 TBSP Dijon Mustard

• Salt to taste

Equipment:

• 16 oz jar

• immersion blender

Directions:

1. Add oil into a 16oz jar.

2. Add lemon or lime juice, dijon mustard and salt.

3. Crack egg into jar.

4. Using immersion blender, blend until fully combined.

5. Add more lemon/lime or salt as desired

6. Use right away or seal and store in the refrigerator

Notes:

• Oil can be substituted but be sure to use a light tasting oil like light olive oil or grape seed oil.

• Be mindful that this recipe uses a raw egg

• Store in the refrigerator in a tight seal jar

• May separate over time, stir before use

• Good for up to 7 days