Authentic, traditional mayonnaise is actually medicinal and tastes amazing, unlike the bottled supermarket garbage. Raw egg yolk from pasture-raised eggs is a superfood and apple cider vinegar provides your gut with good bacteria and can help detox Glyphosate. The mustard provides a hit of anti-inflammatory turmeric and other goodness. Get your healthy fats on with this quick, easy, delicious mayo recipe that has many uses, from grass-fed and finished burgers, in potato salad, or as a fry dip!

Ingredients:

• 2 pasture-raised egg yolks

• 2 tbsp raw organic apple cider vinegar

• 1 tbsp organic mustard (I used homemade)

• 2/3 cup biodynamic olive oil or melted high quality rendered animal fat, such as duck fat, lard, or tallow

• Sea salt and freshly cracked organic black pepper, to taste

Method:

1. Separate the yolks from the eggs. Into a small bowl, crack an egg in half, keeping the yolk in the shell. Toss the yolk back and forth between the shell halves until just the egg white falls out into the bowl and becomes completely separated from the yolk. Using your hand, pinch the white membrane string off of the yolk and add it to the egg whites (or discard).Transfer the yolk to a medium bowl that will be for your actual mayo. Repeat for the other egg, and keep the egg whites in the fridge for making in another recipe.

2. To the bowl with the egg yolks, add the apple cider vinegar, mustard, and olive oil. Season with salt and pepper. Blend this mixture with the immersion blender until frothy, opaque and whipped.

3. With a spatula, scrape the mayo into a glass container, cover it with an airtight lid, and store right away in the fridge, or serve immediately.

Tips:

• Since this contains raw egg yolk, keep chilled and serve immediately.

• Use with your favourite foods!