Avocado Oil Mayo

Sauces are delicious, however most sauces you buy from the store are full of seed oils and additives. Homemade sauces are super easy to make with an immersion blender and few ingredients.

Ingredients
– 1 cup avocado oil
– 1 Tbsp Dijon mustard
– 1 Tbsp lemon or (½ Tbsp white vinegar + ½ Tbsp lemon)
– ½ Tsp salt
– 1 whole egg
– Freshly cracked black pepper (to taste)
– Optional (garlic aioli) 1-2 cloves garlic

Method
1. In a tall mason jar, add the Dijon mustard, lemon juice, whole egg, salt, and pepper
2. Pour the avocado oil on top ensuring not to mix it
3. Place the immersion blender directly over the egg yolk, on a high setting, begin emulsifying
4. Once you see the mayo starting to form at the bottom, slowly lift the blender upwards until all the oil is incorporated. Ensure to go slowly as going too fast will cause the mixture to split.
5. If the mayo doesn’t emulsify, don’t panic! Place the mixture in the fridge for 1 hour or till chilled, then blend again with an extra egg yolk. If you’re short on time, try the extra yolk immediately, but chilling usually gives better results
6. If it still doesn’t work, add 4 Tbsp of aquafaba (liquid from a can of chickpeas) and blend again.
7. Taste and add salt, pepper etc

This is your base recipe, adjust to taste by adding less lemon, more spices, or different flavourings. Try smoked paprika, chipotle chillis, roasted garlic, or fresh herbs for endless sauce variations.

Keep in the fridge for up to 2 weeks in a sealed jar. If some oil floats to the top, just stir it through or give it another quick blend for a creamier texture.

Fermented Lemonade

Sodas and carbonated drinks are often a staple in most people’s households. These drinks are filled with additives, colours, preservatives and other nasties.

Ingredients
1 cup cane sugar
⅔ cup fresh lemon juice (freshly squeezed)
⅔ cup whey (strained from full-fat plain yogurt)
2L filtered water

Method
Separating the whey from the yogurt
1. Place your strainer over a large bowl, add the yogurt to the strainer, and allow to strain into the bowl for several hours
2. You can set this in your refrigerator and strain it overnight, if needed.
3. The cloudy to clear liquid collected in the bowl is fresh whey.
4. With the remaining yogurt, you can continue to allow it to drip in the fridge for as long as you like and this is how you basically make labneh

Drink
1. Combine sugar, lemon juice, whey, and filtered water in a large glass jar or jug (gallon size works well).
2. Stir until the sugar is mostly dissolved.
3. Seal the jar with a tight-fitting lid and keep at room temperature for 72 hours. Store on a counter or pantry shelf.
4. Once daily, briefly open the lid to release built-up pressure, then reseal.
5. After 72 hours, the lemonade should be bubbly. Longer fermentation = more carbonation.
6. Transfer to a sealed bottle and refrigerate. Serve chilled over ice.

Note
Fresh lemon juice is essential as the additives will interfere with the fermentation. Use filtered water to avoid chlorine or chemicals that can affect the process.The longer it ferments, the tangier and more carbonated it becomes, even in the fridge. In warm environments, fermentation may finish in just 2 days; cooler areas will take longer. Swing-top or flip-top bottles make for the fizziest results.