Mayonnaise

Directions

1. In a food processor, add the mustard, egg, lemon juice, and honey.
2. Turn your processor on high and slowly drizzle the oil in the mixture – add it to the small opening on top that many processors and blenders provide.
3. Store in a sealed container in the refrigerator for a few weeks.

Notes

• Drizzle the oil in slowly so that the processor has time to fully emulsify the oil into the egg mixture. If the oil is separating from the mixture, you probably need to slow down the drizzle. You can store mayo in a sealed jar in the refrigerator for a few weeks.

Credit:  Comfy Belly

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/