In just 30 seconds whip up this creamy condiment, full of healthy enzymes and omega 3 fatty acids. It's simple and delicious...and our family uses it in so many things!
So in a quart or pint sized jar add:
1 Cup of expeller or cold-pressed oil: (olive, organic sunflower, coconut*, avocado or a combination of these.
1 Fresh farm egg (make sure it's comes from healthy pasture-raised chickens!)
1 TBSP of raw Apple Cider Vinegar
3/4 TSP of Salt
1/2 TSP (or squirt!) of mustard
*Note that if you are not going to use the mayo right away, use no more than 1/3 cup of coconut oil to keep the mayo from hardening when refrigerated. Or in other words, blend 2/3 cup of another oil along with the 1/3 cup of coconut oil.
With the blender resting on the bottom of the jar, turn it on and watch the mayo begin billowing up from the bottom of the jar. Depending on your blender, it will take about 20 to 40 seconds for the mixture to transform into fluffy white goodness. When about one inch of oil remains at the top of the jar, pump the immersion blender up and down a few times to corporate the rest of the oil! Makes 1 1/2 cups of mayonnaise.
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