Wednesday, February 1, 2012

Homemade Mayonnaise

This is so thick! The taste is refreshing next to store bought Mayo. It wouldn't take you very long to adjust and always prefer homemade mayo. If you want to Lacto-Ferment this, add whey. With it, it will last a few weeks. Without the whey, it will last days to a week. I think it's great that the whey is optional. I might not always have 7 hours for it to ferment.

3 Egg Yolks, preferably from pastured hens
1 TBsp Apple Cider Vinegar
1 tsp Sea Salt
2 tsp Raw Honey
1/2 cup Extra Virgin Olive Oil
1/2 cup Coconut Oil
1 TBsp Whey, optional

-Place egg yolks in bowl and blend for 1 minute. (I used a hand mixer. You could use a food processor)
-Add apple cider vinegar and blend for 30 more seconds.
-Add salt and honey and blend until mixed.
-While blending mixture, SLOWLY add in the oils. It will make your mayo creamy if it's SLOW.
-Mix in whey. Let mayo sit at room temperature for 7 hours before placing in the fridge.
-If you don't add whey, place in fridge after you blend in oils.

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