This might be the most Weston A Price thing I have ever done and that’s saying a lot. Instead of using vegetable oil as a base I used cod liver oil left over in the whole cod liver cans and a little bit of high quality organic olive oil to top it off. When you purchase canned cod liver you can get them packed in cod liver oil. Sometimes I’m not sure quite what to do with all that extra medicine, but now I know! You make mayonnaise!
A couple of beautiful egg yolks, a spoonful of Dijon, the oil from three cans of cod liver oil topped off with organic olive oil till you have about a cup, salt, and lemon juice to taste. 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!
Cod liver oil is beautiful! When I consume it, it feels like music in my body. It’s full of amazing fats and nutrients. I could pretend I am qualified to tell you about it, but I’m just a carpenter.
On the Weston A Price website there is a great article called Cod Liver Oil Basics and Recommendations and all the good juicy details are there.
I’m excited to play around with this. It tastes incredible and it hits different than any other mayonnaise I’ve ever had. It’s like giving my body a hug. I’m all about it!
- Extra 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 ¾ of cod liver oil to a ¼ 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 ¾ cup of oil or so works well]
- 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!
*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.
Spencer does include an expletive some may find offensive in the video below, however we have chosen to include it in case it is helpful to those who’d like the recipe demonstrated!