Recipe Directions

I didn’t specify quantities because it’s really up to you: add more rejuvelac for sourness, add more lemon for freshness, add more mustard seed powder for pinch and zest (this is the HOT ingredient!), add more Kala Namak salt* for the eggy odour/pungency.

Blend and refridgirate, use like you would use regular mayo (I’m planning to make the Russian shredded-beet-mayo salad tomorrow morning).

  • Not sure if Black Salt (Kala Namak) is raw, but I personally do not mind such little additions.

Smarinalee's Thoughts

Tastes, smells and looks like your real mayo, works same!

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I know, "oliv'e" is what I was thinking too.

I just need the pickled cukes -- fermented version ("Malosol'nye") would be perfect. But I do not know how to make those, maybe, you do?

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Sounds fantastic! I must get some black salt and then try to make a raw alivye :) (being Russian as well I'm always trying to recreate, the beet salad would be tasty, I'd love to know how it turns out!)

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