Mayonnaise

By nnlester

The addition of whey makes it not only probiotic and very healthy but it preserves it for 2 months. You can omit the whey, refrigerate immediately and it will keep for a week or two.

Ingredients

• Pastured Eggs (very important since this is not cooked!)
• Dijon Mustard
• White Wine Vinegar
• Salt
• Whey (Homemade)
• Sunflower Oil or Avocado Oil

Details

Servings 1

Preparation

Step 1

All ingredients should be at room temperature
Combine in food processor:

1 Egg & 1 to 2 Egg Yolks
½ tsp. Dijon Mustard
Process for 30 seconds

Sprinkle the mixture with:
2-½ tsp. White Wine Vinegar
1 1/2 tbsp. Whey
½ tsp. Salt
Process 7-8 seconds

Have ready in a spouted measuring cup:
1-1/2 cups Sunflower Oil (I put about 1/8th cup of olive oil in the sunflower just to add a little flavor) or 1 1/2 cups avocado oil.

With the machine running, add oil in the thinnest possible stream. After about ½ of the oil has been added- the mixture will have swollen and thickened- add the oil in a slightly thicker stream. After all of the oil has been added stop the machine and scrape down the sides. If it is too thin add a little oil as before.

Put in a pint glass jar with a lid, place on counter for 7 hours before refrigerating. It will keep in the fridge for a couple of months.