We love having fresh mayo in our fridge to use whenever we need this versatile condiment. We use it on sandwiches, burgers, and in chicken, egg, and tuna salad. The fresh version is so much tastier and creamier than store-bought (it’s better for you too)!
We’ve tried lots of different homemade recipes and this one by Cassidy Stauffer is by far our favorite. It has a phenomenal taste (because of the olive oil secret – brand and type matter!) and it emulsifies really, really well (because of the ground mustard). Plus, you don’t need one of those fancy immersion blenders. A regular food processor will work great for this.
Do pay attention to the size of your food processor. The recipe is intended for small food processors. If you have a larger food processor, double the recipe. We almost always 2x our recipe because it will last in the fridge for a week past the egg’s expiration date. That way, we always have some on hand!
Below is a video that walks you through the best practices and making the mayo.
- 1 Whole Egg (room temperature – which won’t be a problem since we provide our eggs to you that way!)
- 1/2 tsp. salt
- 1/2 tsp. ground mustard
- 1 1/4 cup extra light tasting olive oil (Flippio Berio Brand)
- 1 tbsp. lemon juice (room temperature)
- Place the egg, salt, ground mustard, and 1/4 cup of olive oil into the bowl of the food processor.
- Whirl on low until combined.
- While the processor is still running, SLOWLY drizzle the remaining olive oil in. This should take you about 3 minutes. Resist the urge to dump it in at the end.
- Add the lemon juice and pulse on low until combined.
- Place in the fridge for 30 minutes to an hour before serving.
- Store in a sealed container in the fridge. The mayonnaise will be good until one week past the egg’s expiration date.
For the full recipe and instructions, visit Cassidy’s Craveable Creations
Note: If you’re pregnant or think you could be pregnant, it is recommended that you not eat raw eggs. You can read more from the US Food and Drug Administration. We’re farmers, not doctors – so make sure to check with your healthcare professional before making this recipe!
If you’re worried about eating raw eggs, you can pasteurize them by heating the yolk to 138º F. You can store pasteurized eggs in the refrigerator for three to five weeks.
- Rinse eggs with warm water.
- Place eggs in a saucepan (do not stack – make sure eggs are placed in an even layer).
- Cover the eggs with enough water to have about an inch over the eggs once fully submerged.
- Remove eggs.
- Heat the water to 140º F. You’ll need a thermometer to monitor the temperature. If you get above 142º F, the eggs will cook.
- Place eggs in the heated water for 3 1/2 minutes (if eggs are extra-large, heat for 5 minutes). Constantly monitor the temperature of the water to ensure it doesn’t get above 142º F.
- Transfer eggs to a bowl of COLD water to stop the heating process.
- Refrigerate until ready to use (up to five weeks).
This information is taken from The International Egg Pasteurization Manual.