The Best Homemade Mayo Recipe, Revised and Improved!

 

If you have chickens and/or ducks, like we do, you are likely on the lookout for creative ways to use all of those wonderful farm fresh eggs. I recently heard that the 100 pleats in a chef's hat originally came about because of the 100 ways there are to cook eggs. I don't know about that but here is one of our favorite ways to use our delicious farm fresh eggs! 

Equipment: 

1-quart wide mouth Ball jar (to make and store the mayo in) 

Air-tight lid to fit Ball jar

Immersion Blender

Ingredients:  

1 farm fresh chicken egg

1 farm fresh duck egg (chicken egg can be substituted)

2 cups vegetable oil

1 Tbs. horseradish mustard (Walmart brand)

2 Tbs. lemon juice

1 ½ tsp. pink Himalayan salt

Directions: 

1. Crack the eggs into the jar. Add horseradish mustard, lemon juice, and salt.  Gently pour oil into the jar. Let mixture sit until the eggs settle to the bottom of the jar.   

2. Insert immersion blender all the way to the bottom of the jar. Start blender, and blend at bottom for a a few seconds. 

3. The mayo will start emulsifying and rising to the top.  Start raising the blender and gently swirling around until the mayo is completely emulsified and is thick and creamy consistency. Do not take the stick out completely while operating, or mayo will fly all over! 

4.  Put the lid on the jar and store in refrigerator. 

NOTE: This mayonnaise should keep for approximately 1-2 weeks. We always eat it up before it ever goes bad, but we have kept it well into the second week without spoilage.