Mayonnaise

• 份量: 12 servings
• 活動時間: 3 minutes
• 總時間: 3 minutes

食材

1 tsp garlic

2 tbsp Whey brine like Kombucha (the whey brine helps it last months)

1 whole egg

½ tbsp lemon juice

1 tsp white wine vinegar

¼ tsp Dijon mustard

¼ tsp sea salt

1 cup avocado oil (or light-flavored olive oil)

步驟

Add the egg, lemon juice, vinegar, mustard, kombucha (whey brine) and salt to the jar that came with your immersion blender. Slowly pour the oil on top and let it settle for a minute.

Place your stick blender in the jar and press it firmly to the bottom, making sure it's covering the egg yolk. Turn it on and keep it pressed against the bottom of the jar for at least 10 to 15 seconds, without moving it.

Once the mayonnaise starts to emulsify and thicken, slowly move the stick blender up and down to fully combine the ingredients.

Let mixture sit on counter for 5-8 hrs to "ferment" this is the key to longevity of the mayonnaise

Stir the mayonnaise and place in an airtight storage container in the refrigerator.

With the added whey brine, the mayonnaise should keep for up to 3 months

筆記

The whey brine is essential to keeping the mayonnaise fresh for more than a week or two. Kombucha works fine but make sure it has live active cultures in it.

營養

• 每份大小: 2 tablespoons
• 卡路里: 166 kcal
• 總脂肪: 18 g
• 飽和脂肪: 2 g
• 膽固醇: 13 mg
• 鈉: 54 mg