Homemade Mayonnaise

Hello, dear friends and fellow homesteaders! Living in the wild, beautiful expanse of Alaska, we learn to appreciate the simple, homemade pleasures that make our daily lives a little more delightful. One of those simple pleasures in our kitchen is homemade mayonnaise. It’s creamy, delicious, and incredibly versatile. Plus, making it from scratch means we know exactly what’s in it—no preservatives or artificial ingredients, just pure, wholesome goodness.

Living in Alaska, we often find ourselves far from the convenience of grocery stores, so learning to make staples like mayonnaise from scratch is both practical and rewarding. It connects us to our food in a deeper way, reminding us of the simple joys of homesteading life.

Ingredients

• 1 large egg (room temperature)
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1 teaspoon balsamic vinegar
• 1/2 tablespoon lemon juice
• 1 cup avocado oil

Instructions:

1. Gather all your ingredients. The key to perfect mayonnaise is to have all your ingredients at room temperature. This helps them blend together smoothly and prevents the mayo from splitting.
2. In a medium bowl or measuring cup, combine the oil, Dijon mustard, balsamic vinegar, lemon juice, salt, and egg.
3. Place an immersion blender at the very bottom of your bowl or cup and start blending until the mixture starts to thicken. Then raise the blender to incorporate the oil on top until the mayo is thick and creamy.
4. Serve and enjoy. Transfer your homemade mayonnaise to a clean jar with a tight-fitting lid. It will keep in the refrigerator for about a week. Use it on sandwiches, in salads, or as a base for dressings and dips.

Homestead Tips:

• Freshness Matters: Use the freshest eggs you can find. If you have your own chickens, even better!
• Oil Choices: Experiment with different oils to find your favorite flavor.
• Flavor Variations: Add a clove of minced garlic for aioli, a teaspoon of sriracha for a spicy kick, or some fresh herbs for an herby twist.

Homemade mayonnaise is a small but mighty part of our kitchen routine. It’s creamy, flavorful, and so much better than store-bought. Plus, there’s a certain satisfaction in knowing we’ve made it ourselves, from fresh, wholesome ingredients.

So, the next time you’re in the kitchen, give this homemade mayonnaise a try. I promise, once you taste the difference, you’ll never want to go back to the store-bought kind. Stay warm and happy cooking from our Alaskan homestead to yours!

Homemade Mayonnaise

Recipe by MimiCourse: SidesCuisine: AmericanDifficulty: Easy

Prep time

5

minutes

Cooking time

5

minutes

Yield

1

cup

Make your own creamy and delicious homemade mayonnaise with simple, wholesome ingredients. Perfect for sandwiches, salads, and dressings.

Ingredients

• 1 large egg (room temperature)

• 1/4 teaspoon Dijon mustard

• 1/4 teaspoon salt

• 1 teaspoon balsamic vinegar

• 1/2 tablespoon lemon juice

• 1 cup avocado oil

Directions

• Gather all your ingredients. The key to perfect mayonnaise is to have all your ingredients at room temperature. This helps them blend together smoothly and prevents the mayo from splitting.
• In a medium bowl or measuring cup, combine the oil, Dijon mustard, balsamic vinegar, lemon juice, salt, and egg.
• Place an immersion blender at the very bottom of your bowl or cup and start blending until the mixture starts to thicken. Then raise the blender to incorporate the oil on top until the mayo is thick and creamy.
• Serve and enjoy. Transfer your homemade mayonnaise to a clean jar with a tight-fitting lid. It will keep in the refrigerator for about a week. Use it on sandwiches, in salads, or as a base for dressings and dips.

Recipe Video

Notes

• Freshness Matters: Use the freshest eggs you can find. If you have your own chickens, even better!
• Oil Choices: Experiment with different oils to find your favorite flavor.
• Flavor Variations: Add a clove of minced garlic for aioli, a teaspoon of sriracha for a spicy kick, or some fresh herbs for an herby twist.