Quick and easy homemade mayo!
Three egg yolks from pastured hens
1 Tbs. raw apple cider vinegar
1 tsp. unrefined sea salt
2 tsp. raw honey
1 tsp. dijon mustard
1 cup extra virgin olive oil
1 Tbs. sauerkraut juice (preferred) or whey
Place egg yolks in food processor and blend for 1 minute
Add apple cider vinegar and blend for 30 more seconds
Add salt, honey and dijon mustard
Turn the food processor on and pour the oil in very slowly
If you want the mayo to last a few weeks, add 1 Tbs. whey as your last step. If you do this, allow to sit at room temperature for 7 hours before placing in fridge.
Thanks to homemademommy.net for this recipe!