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The Method: Homemade Mayonnaise

With fresh, crispy cucumbers abundant, it's time to make some mayo! Making your own from fresh local eggs could not be easier, and no mystery ingredients or plastic packaging.


1 egg, at room temperature
1 T cider vinegar
1/2 t mustard
1/4 sat
3/4 cup sunflower oil

An immersion blender is the easiest way to go here, but you can emulsify by hand with a whisk (lots of exercise), or use a food processer if you have one with a small bowl.

For the immersion blender, pick either a mason jar that only just fits your blender wand, or the vessel that came with it.

Put all of the ingredients into the jar and let everything settle for 5 minutes.

Then put your blender wand all the way in, so it is touching the bottom of the jar.

Blend on full speed for 20 seconds, and, only after that, tilt slowly to incorporate any oil that has not yet emulsified.

Test for saltiness, adjust if needed, and you're all done!

If using a food processor, you will want to add all ingredients except the oil.

Stream the oil in VERY slowly as you process in order to emulsify. If, for some reason, your mayonnaise "breaks", try blending in another egg yolk.

Fresh mayo will keep in the fridge for however long your egg would have; Farmers to You eggs are fresh from the farm, so you will have at least 2 weeks to use this mayonnaise... not that it will last that long!

Experiment with different vinegars, mustards and oils to subtly change the flavor.