What you need
1 tbsp of white vinegar or fresh lemon juice to 1 cup of milk. Mix milk and acid together then let stand at room temp for 15 minutes prior to use, or until milk curdles.
•1 cup of olive oil
•1-2 tbsp fresh lemon juice or white vinegar
• Sea salt
Separate egg yolk from white. Save white for recipes- there’s no wasting here! Beat yolk and salt together using a hand mixer. Add lemon juice or vinegar and continue to beat. Slowly add oil, drop by drop (very important), while mixing. If your mayo is too thick you can add water to thin. You’ll know when you’re done when you get creamy, fluffy, white mayonnaise.
• Dill, finely chopped
• Parsley, finely chopped
• Thyme, finely chopped
• Chives, finely chopped
• Garlic, minced
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