And, to delicious amazing homemade mayonnaise. Make this. It is SO good! I like to make it with chive -infused vinegar and 1/2 crushed garlic clove.
"You may want to let your readers know this tip from page 137 of the cookbook “Nourishing Traditions” by Sally Fallon:
With the Picket Fence milk-yum!)) when you add the lemon juice, “let the mayonnaise sit at room temperature, well covered, for seven (7) hours before refrigerating. With whey added, mayonnaise will keep several months and will become firmer with time. Without whey, mayonnaise will keep for about two weeks.” Also in this cookbook, she recommends that the whole egg and egg yolk be at room temperature." given, if you add 1 tablespoon of whey (easily on hand if you make homemade yogurt (as I do with
Thanks for the tips, DeAnn! :)