Mayonnaise

3.0/5 rating 1 vote
Mayonnaise

From Vermonters’ Guide to Gathering, Growing & Cooking with Local Foods by Sue Greenall

Ingredients

  • 1 egg
  • 1 tsp prepared mustard
  • 1 tsp honey or maple syrup
  • 1/2 tsp salt
  • 3 Tbs cider vinegar
  • 1 cup sunflower oil

Directions

Combine in a blender and slowly drizzle in the oil until thick. Refrigerate.

Leave a comment

You are commenting as guest. Optional login below.

What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

Connect

Sign up for quarterly notifications and issue highlights.
Please wait