Home-Made Fermented Mayo
Ingredients
- 1 large Pasture-Raised Egg, at room temperature
- 1 T Organic Dijon mustard
- 1 T Bragg’s Apple Cider Vinegar
- ¼ tsp Pink Himalayan Salt
- 1 cup Organic Olive or Avocado Oil, mild flavored is best
- 1 tsp Fresh Lemon Juice
Instructions
Place the egg, mustard, ACV and the salt in a blender and blend until smooth. If your blender’s lid has the removeable hole in the top, that works best so you can VERY SLOWLY trickle the oil into the mixture. It will begin to emulsify. If you do not have that kind of lid, you can trickle a small amount in and turn the blender off each time you trickle more oil in until all is in the mixture. Lastly blend in the lemon juice and viola’ you have homemade mayonnaise!
Store in a glass container with a lid in the refrigerator.
NOTE: If you’d like to ferment your homemade mayo, just add 1 T of Sauerkraut juice or a Gut Shot when you add the fresh lemon juice and blend in well.
