I'm sharing my "tip" today in the form of another recipe with the "tip" being how to get more lacto-fermented foods with probiotics into your family.
I've been trying different mayonnaise recipes for the past few months and this one, IMO, is the absolute best. Homemade mayonnaise is SO much better than store bought. Store bought mayonnaise is typically full of oils like canola and soybean, and a litany of other ingredients that I have no idea what they even are.
Homemade Mayonnaise
3 egg yolks (very fresh, room temperature)
1/3 tsp. sea salt (it needs to have color to ensure you're getting the trace minerals)
1/3 tsp ground coriander
1/3 tsp. sea salt (it needs to have color to ensure you're getting the trace minerals)
1/3 tsp ground coriander
1 TBL dijon mustard
A tiny dash of stevia powder to sweeten it (or about 1/4 tsp raw honey)
1 TBL lemon juice
1 TBL whey (Whey extends the life of the mayonnaise and make it a more nutrient dense food; however, you can make it without.)
A tiny dash of stevia powder to sweeten it (or about 1/4 tsp raw honey)
1 TBL lemon juice
1 TBL whey (Whey extends the life of the mayonnaise and make it a more nutrient dense food; however, you can make it without.)
1/2 cup organic expeller pressed coconut oil (melt if solid)
1/2 cup organic extra virgin olive oil
**If you have a stick blender, I highly recommend you use it. While you can use a regular blender, I've found the the stick blender produces a better consistency than the blender.
Blend egg yolks for 30 seconds and then add remaining ingredients minus the oils and blend until well blended. Next, gradually add your oils in a steady stream while blending so that they emulsify. You should notice the consistency gradually changing as you add the oil. If you do not, you've added the oil much too fast.
If you've added the whey, you can sit on the counter for up to 8 hours and allow it to ferment for lacto-fermented, probiotic food and then refrigerate.
Enjoy!
This looks like a recipe I'd like to try. Thanks for sharing, Jen!
ReplyDeleteThis may be a dumb question, but where do you get whey?
ReplyDeleteCristie,
ReplyDeleteNo question is a dumb question ;-) I should have explained in my recipe because I know you're not alone in not knowing.
Whey is the watery substance that rises to the top of yogurt and sour cream. It is also the watery part of the milk that is discarded after the solids clump together and form curds in making cheese.
If you know of someone who makes cheese, that'd be the easiest way to get whey, or you can pour off of yogurt or sour cream. You can also put a container of plain yogurt in cheese cloth and allow it to hang and collect whey in a bowl. Your end result would be Greek yogurt!