Best Homemade Mayonnaise Recipe Ever!

Mayonnaise is a staple in a North American refrigerator. It finishes a sandwich, adds to a salad, and provides a tasty dip for vegetables. It can be transformed into a dressing, whipped into devilled eggs, and slathered on salmon. And it can also contain preservatives, additives, high fructose corn syrup, transfats, and GMOs. It is also often sold in plastic jars which may or may not be leaching toxins into the product. Yum. Thankfully, it isn’t difficult to make.

With basic ingredients such as egg yolks, oil, salt, mustard and a bit of sugar, you can easily make up a batch that will last for several weeks in your fridge. The hardest part of making mayonnaise is getting it to emulsify. Normally, oil and water don’t combine, but we can force a combination with the use of egg yolks and this makes a creamy sauce. The first few times I tried to make it I made an oily, separated mess. That’s because each recipe I read about told me to use a blender. I have discovered the secret of easily making it emulsify and now I am going to share it with you.

The key to any emulsification is (lack of) speed. TAKE YOUR TIME! When you are adding the oil to your mixture, do it REALLLLLLLLLY slowly. A very slow, steady stream is key. Now here we go!

Homemade Mayonnaise Recipe


  • 2 free range egg yolks
  • 1/4 c. white wine vinegar (you can use apple cider vinegar or distilled vinegar but the taste will change subtly)
  • 1 tsp. Dijon mustard (or my homemade mustard)
  • 3/4 tsp. sea salt
  • 1 tbsp. sugar (Optional. I use organic cane sugar. With sugar it tastes more like Miracle Whip )
  • 1.5 c. neutral-flavored oil (I use grapeseed)


  1. Combine eggs, vinegar, mustard, salt and sugar in a wide mouth mason jar.
  2. Using an emersion blender, combine ingredients well.
  3. SLOWLY and steadily pour oil into the jar while blending continuously. Move blender up and down a bit, and around the jar constantly, while pouring the oil in. An extra set of hands to hold the jar is helpful but not vital. Pour the oil so slowly that it will take several minutes to complete. Once about 3/4 of the oil has slowly been added you will start to feel the mixture emulsifying, or thickening.
  4. Continue to mix until oil is completely emulsified.
  5. Store in refrigerator for up to several weeks.


This product contains raw eggs so make sure your eggs are from a good source, and keep product refrigerated.

This post has been linked to From The Farm Blog Hop #40, Waste Not, Want Not Wednesdays #35Frugal Days, Sustainable Ways #80, and Fat Tuesday July 9th.

Basic Goat Milk Soap Recipe: Soothing and Rejuvenating!

Goat milk as an additive to skin care products has long been used to sooth and solve skin issues.  Raw goat milk in high in vitamins and minerals, in particularly vitamin A, which aids in repairing damaged skin. It is also naturally rich in caprylic acid, which soothes and rejuvenates skin. Lactic acid (an alpha-hydroxy acid) is also present in goat milk which removes dead skin cells and is believed to stimulate the production of collagen and elastin. Goat milk soap is very gentle on the skin and is perfect for people who suffer from eczema, delicate, or dry skin. We have our own goat milk and one way of dealing with excess milk is to freeze it and later use it in body products such as this.

Soap-making is a skill everyone should learn.  It is easy, fun, environmentally friendly, economical and practical.  Once I began making soap, I soon discovered that you can replace the water in any recipe with goat milk, 1:1.  This allowed me to use my own goat milk to create recipes and products of high quality for a very low cost.

This recipe is a simple one.  Coconut oil, sustainably-produced palm oil and olive oil are all easy to find ingredients. You can substitute the goat milk for plain distilled water if you wish.

This recipe is meant as an ingredient list and basic directions for experienced soap-makers.  Click here for a complete photo tutorial with explicit directions.

Here is the recipe:


•26.5 oz. Olive oil Pomace
•16.5 ounces Coconut oil
•10 oz. Sustainably sourced Palm Kernal oil
•209 grams Lye
•2.7 oz. Essential oils of your choice
•20 oz. goat milk frozen in ice cube sized chunks.


  1. Prepare your mold.
  2. Combine and melt olive oil, coconut oil and palm oil to 115F.
  3. VERY slowly, pour measured lye into semi-thawed (slushy) goat milk.  Stir constantly.  Measure temperature constantly.  If milk heats up too fast it will turn orange and scorch, so do this step very slowly.  Ideally you will get your lye mixture up to about 115F.
  4. Combine lye mixture with oils when temperatures are the same (between 105-115F).
  5. Using a stick blender, blend combination until product reaches trace.
  6. Add any essential oils, dried herbs etc at trace.
  7. Pour into mold. Cover mold with either plastic wrap or cardboard.
  8. Cover with towels to prevent cooling too quickly.
  9. 24 hours later, cut into bars.
  10. Set bars on towel in warm, dry location away from direct sunlight.  Let them “saponify” for at least 4 weeks.



*Most ingredients can be found in natural health food stores and/or soap making supply stores.  Alternatively, ingredients can be ordered online from Mountain Rose Herbs: “Exceptional quality certified organic herbs and spices, with a strict emphasis on sustainable agriculture.” By clicking on the links above you can buy directly from Mountain Rose Herbs.  I have an affiliate program with them and make a small percentage of sales made that are re-directed from my site.

This post has been linked to Frugal Days, Sustainable Ways #76, Waste Not, Want Not Wednesdays, Wildcrafting Wednesdays #92, and From The Farm Blog Hop #36.