Wow. I am really surprised you noticed as well. I have mentioned this to over 20 people in the past few years and nobody agrees with me but consider me crazy for thinking what I literally can see and prove is a retarded conspiracy. I do love the home made mayo but only problem is it has to be eaten within a week otherwise it will spoil.
That 'prompt use' is the crux. But, what it would be used for would only last 3 days max anyways, and we don't make sandwiches anymore, I think it's time. We make our own fermented mustard and fermented ketchup now, so this will only be a good move.
Awesome stuff. Whenever you get a chance would you be able to drop the recipe for mustard? We have tried 3 recipes in past couple years and none of them taste good
I don't thinknwe wrote it down, but the gist is simple:
1:1 water to vinegar (I tend to use White and champagne) and a half a tsp (at most) of salt ( I use sea or Himalayan). Add in as much (yellow) mustard seed as you want so long as thr liquid easily covers them. Lid it, let it sit on thr counter-top for a week.
Drain the seeds setting thr liquid aside. Add seeds to blender and add thr liquid at your leisure for thinness. I ise a mortar and pestel/molcajete for a true stone ground mustard. Killer on fresh brats and ham.
When I find the next recipe I mentioned, I'll send it to you - it will be different and more of a ferment than a pickle method.
Absolutely. I'll post the one we currently use, and I'll post a link to another that we intend on trying in the next week or so
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