Mayonnaise

I've dreamt a long time of eating home-made mayo but for some reason never got to make it. For two main reasons: vegetal oils and whisking. Then I found a GAPS compliant recipe (meaning it is safe and healthy) and that I have a very skilful food processor.

This recipe is from the very inspiring book The Heal Your Gut Cookbook by Boynton and Brackett. You will need:

- 2 pastured egg yolks

- 1 tsp. mustard

- 1/2 lemon juice

- 1/2 tsp sea salt

- 1/2 cup raw coconut oil

- 1/2 cup extra virgin cold-pressed olive oil

- 1 tbsp whey or sauerkraut juice or pickle juice (optional)


In a food processor, pulse to mix the yolks, mustard, lemon juice and salt.

Melt the coconut oil until liquid (careful to heat it or it will cook the eggs). Add to olive oil, in a container with a spout.

With the food processor on, start pouring the oil mix drop by drop until it emulsifies. Keep pouring drop by drop then start a slow steady stream. Add whey, blend briefly until incorporated.

Place in a jar you previously sterilised by boiling for 2-3 minutes.

If you added whey/sauerkraut/pickle juice, close the lid and leave on kitchen counter for 7h to allow the enzymes to develop. Keep in the fridge.




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