Yields about 1 ½ cups

• 2 whole eggs, room temperature
• 1 egg yolk
• 1 ½ tblsp Dijon mustard
• 1 ½ tblsp lemon juice
• 1 tblsp whey*
• 1 cup extra virgin olive oil
• 2 tblsp flax seed oil
• Sea salt and black pepper to taste; additional mustard powder optional

Combine eggs, egg yolk, mustard, lemon, salt/pepper and whey to processor and blend for about 30 seconds. Add olive and flax seed oil with motor running and blend until noticeably thicker. Season more to taste. Store in refrigerator.

* One can make their own whey with four simple items—high-quality yogurt, cheesecloth, a glass bowl and a colander. Place a thick layer of cheesecloth over colander, and pour desired amount of yogurt onto the cloth. Allow to drain overnight, out of the refrigerator. In the morning you’ll find yogurt cheese in the cloth (excellent for icing cakes or as fillings for baking!) and your whey in the bowl. Whey will last a couple of weeks with constant refrigeration. This nutritious liquid can be added to anything—soup stocks, smoothies, grain fermentation, sauces, etc.

© Kyara P.

7417 Lancaster Pike • Hockessin DE 19707 • 302.234.6779
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