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Home-Made Fermented Mayo

Home-Made Fermented Mayo

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.

© © Balsam Institute
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Healthy Honey Mustard Dipping Sauce

Healthy Honey Mustard Dipping Sauce

Healthy Honey Mustard Dipping Sauce

This sauce is great with our home-made chicken nuggets and can be used as a salad dressing as well.

Ingredients

  • 1 cup Whole Fat Organic Greek Yogurt
  • 1/4 cup Dijon mustard
  • 1/4 cup Raw Honey
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Olive Oil
  • 1 tsp Pink Salt
  • Pinch Black pepper

Instructions

    1. Place ingredients in a jar and shake well until you can't see any honey on the base of the jar. Adjust sweet (honey), sour (vinegar) and salt to taste.
    2. Keep for 3 weeks in the fridge in an airtight jar. Great for dipping chicken nuggets!
© © Balsam Institute
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Home Made Marinara Sauce

Home Made Marinara Sauce

Home Made Marinara Sauce

Look for our home-made pizza pockets... this is a great sauce for dipping them in!

Ingredients

  • 1 ½ T Grassfed Butter OR Ghee
  • ½ cup Chopped White Onion
  • 1/3 cup Chopped or Shredded Carrot
  • 2 Cloves of Garlic, chopped or minced
  • ¼ cup Basil
  • ½ tsp Dried Oregano
  • ½ tsp Pink Salt OR Sea Salt
  • ¼ tsp Black Pepper
  • 28 oz Crushed Tomatoes
  • 2 T Tomato Paste
  • ½ c Water

Instructions

In a large pot, melt the butter and saute’ the onions, carrots, and garlic for about 5 minutes. Add the rest of the ingredients and simmer for 20 minutes. Serve hot or cool, place in a glass container and refrigerate for later.

© © Balsam Institute
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