- 2 pastured egg yolks
- 1 tsp. prepared mustard
- 1 tsp. white wine vinegar
- 1/4 tsp. sea salt
- 2-3 tbsp. parsley, chopped
- 3/4 cup vegetable oil (safflower, olive)
Eggs and oil must be at room temperature. In a mixing bowl, whisk eggs, mustard, vinegar, sea salt and parsley. Slowly add vegetable oil a little bit at a time, and continue whisking. Continue until all the oil is gone and the mayo is thick and creamy. Store in a jar – can keep in the fridge for 4-6 days.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.