welcome to the 21 acres blog

Hi folks, Kari here again! For the past several months I have had the pleasure of leading a group of committed volunteers in our 21 Acres Kitchen to prepare food for the Farm Market’s Deli. This recipe is a staple in a lot of our salads and now its become a staple in our amazing volunteer Tom’s household! He says, “I’m excited that people can make mayo at  home and know exactly what they’re getting.” The first time I had Tom make mayonnaise in the 21 Acres kitchen, he was amazed at how easy it was and by the time he had done it 3 times he was a straight-up professional. Now he is our resident “mayo chef!”  These photos were sent to me by Tom after making his first batch of mayonnaise at home. 

Homemade Mayonnaise
makes about 16 oz. 


1 egg, at room temperature
1/4 + 1 1/4 cup sunflower oil
1/2 tsp champagne vinegar (apple cider or white wine will do too — whatever you like best)
pinch of dry mustard


Start by setting out your egg for about 30 minutes before you’re going to use it to bring to room temperature. (If you forget to do this you may be fine.) Crack the egg into a food processor or a small blender. Add the 1/4 cup sunflower oil to the blender. Blend the two for at least 30 seconds, until the mixture is pale yellow in color. (This is the most important part of the mayo making process, if it is not done properly your mayonnaise will not set.) After you have achieved a pale yellow color, with the food processor or blender running, drizzle the rest of the oil very slowly into the mixture. Next add in the rest of the ingredients and taste test to make sure you added enough salt and vinegar. Voila! You just made mayonnaise! It will keep for up to 1 week in the fridge. Use it in all of your favorite recipes or, of course spread it on a sandwich.