Saturday, February 28, 2015

Homemade Olive Oil Mayo

2 T. lemon juice
1 pastured egg from a reliable source (this will be eaten raw)
½ t. mustard powder
½ t. sea salt
¼ c. + 1 cup oil (I mix avocado oil, MCT oil, and olive oil but you can use all of a light-tasting olive oil)

Combine all of the ingredients except for a cup of oil into a food processor.  Look at the time. Turn it on.  Drizzle in the remaining cup of oil.  Take two minutes to do this. The sound of the mixture will change as it emulsifies.

This will keep for a month in the fridge. 

Use eggs like this is you can find them (fresh from the back yard).

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