Posted on | February 11, 2010 | 4 Comments
1 pastured egg yolk, room temperature
1 pastured whole egg, room temperature
1-2 T raw apple cider vinegar
1 t yellow mustard
Real salt or grey or pink sea salt, to taste
1/4 c melted coconut oil
1/2 c light olive oil*
Put egg & egg yolk in blender. Add apple cider vinegar, mustard & salt. Blend until thoroughly mixed & the mixture takes on a light colour. While blender is still running, slowly add oils, blending until thick. Taste & add salt, vinegar or mustard as needed.
Refrigerate immediately*. I have kept this in the fridge for a couple of weeks, but do not know the full shelf life. Makes approximately 1 1/2 cups.
For a fermented product, allow to sit at room temperature for 7 hours, then refrigerate.
*I have found that I love to use rice bran oil in this. It has virtually no flavour.