Sunday, February 22, 2015

Coconut mayonnaise (lacto-fermented)

Success! Mostly. It works great at room temperature. You have to use it all though or else it will harden to solid in the fridge. But still, super successful for a one time use mayo. So lest I forget...

2 egg yolks
2 tsp dijon mustard
2 TB warm water
2 TB lemon juice
2 cups melted coconut oil
1 TB whey
salt to taste

In warm, dry food processor, combine egg yolks, mustard, water and lemon juice. Add coconut oil thru the lid decanter. When all the oil has been combined turn off, salt to taste, then add whey. Let sit uncovered on the counter for 6-8 hours, then transfer to the fridge with a lid. Will last for 6-8 weeks since it's been lacto-fermented :)

No comments:

Post a Comment