Fermented Mayo
1 medium egg - room temperature
1/2 T. lemon juice
1 t. white vinegar
1/12 t. dry mustard (14 seeds ground)
1/4 t. salt
3/4 c. (168 g) oil of your choice
1 T. whey (drained off yogurt)
Put all in wide mouth pint jar. Firmly hold immersion blender on bottom of jar. Turn on high and hold still 10-15 seconds. Move slowly up and down. Store at room temperature 5-7 hours then put in fridge.
1/2 T. lemon juice
1 t. white vinegar
1/12 t. dry mustard (14 seeds ground)
1/4 t. salt
3/4 c. (168 g) oil of your choice
1 T. whey (drained off yogurt)
Put all in wide mouth pint jar. Firmly hold immersion blender on bottom of jar. Turn on high and hold still 10-15 seconds. Move slowly up and down. Store at room temperature 5-7 hours then put in fridge.
No comments:
Post a Comment