Assorted Links

Thanks to Ryan Holiday, Matt Cassel, Tom George and Dave Lull.

2 Replies to “Assorted Links”

  1. Fallon and Enig’s “Nourishing Traditions” cookbook contains a similar recipe for mayo. In their recipe whey is optional, and if excluded reduces the life of the mayo, but if included a period of fermentation is not required.

    I’ve made mayo with and without whey, and with whey it lasts a lot longer, even if you put it directly in the fridge.

    Homemade mayo is well worth it, and once you get the procedure down takes very little time.

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