Categories: dressings
Ingredients
- xtra cod liver oil left in 3 cans of cod livers after you’ve eaten the livers
- Olive oil – enough to create a ratio of about 3/4 of cod liver oil to a 1/4 olive oil – about 1 cup total oil
- 2 egg yolks
- 1 spoonful of dijon mustard
- Unrefined salt to taste
- Lemon juice to taste [recipe moderator comment: usually about 4 teaspoons to 3/4 cup of oil or so works well]
Directions
- In a bowl combine about a cup of oil – approximately ¾ of it left over cod liver oil from cans and ¼ olive oil.
- In a bowl whisk your yolks and your dijon, slowly start whisking your oil in a little at a time.*
- Go slow at first so you don’t break it.
- Once all your oil is added, add salt and lemon juice to taste.
- It’s a bit of a work out but it’s worth it!
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*Recipe moderator comment – with other mayonnaise recipes, you can use a food processor and first blend lemon juice and egg yolks, followed by very slowly adding in oil.