Like most things in life, homemade mayonnaise in no way resembles the store bought stuff, both in taste and appearance.  Today we made some in the store with Carriage House Farm eggs, which we sell on Saturdays and will have tomorrow at our Third Thursday event. Because of the color of the olive oil we used, our mayo turned out kind of green! For St. Patty’s day?

Hugh Fearnley-Whittingstall's basic mayonnaise

You’ve been cracking your eggs all wrong!

  1. Crack it on top of the counter instead of on the edge.  You will run a smaller chance of breaking the yolk and getting shells in your delicious egg.
  2. After you crack the shell, open up the egg with your thumbs and proceed and usual.  If you need to separate your egg, pour it into your hand, cupping the yolk and letting the white slip off the side of your hand into a bowl.  This method is way more pleasant that attempting to fish a slippery yolk out of a bowl of eggs.


Delicious DIY Mayonnaise


  • 1 cup of mild Extra Virgin Olive Oil, like our California Arbosana
  • 1 egg yolk
  • 2 Tbsp fresh lemon juice, or vinegar like our Gingras Cider Vinegar
  • a pinch of salt (our Velvet Guarande is extremely fine and would make very smooth mayo)
  • water to thin the mayo (if needed)

1. Using a blender or food processor, mix together the yolk and vinegar.

2. Gradually and slowly add the oil while your blender is running.  The key is adding oil in a steady stream.

3. Your mayo should begin to thicken. If it gets too thick you can add a bit of water to thin.  If it does not thicken, you can start again, or add another yolk and more oil, essentially doubling your recipe.

4. Salt and season to taste. Store in fridge for up to 5 days.

Buon Appetito!