5 Free range egg yolks
2 Tablespoon Earthbound Apple-Cider Honeygar
4 teaspoon Dijon mustard
¼ - ½ cup extra virgin olive oil
Place the egg yolks, honeygar and mustard in a food processor or high-speed blender. Blend on high 10 minutes until thick.
While the blender is still running, very slowly stream the extra virgin olive oil into the blender. Start with ¼ cup, then stop the blender to check the consistency. If it’s too thick for you, add up to a ¼ cup more to thin it out.
Scrape down the sides of the blender and then transfer the mayo to a glass jar. Store covered in the refrigerator up to one month.
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