Lacto-Fermented Miracle Whip - cooking recipe

Ingredients

2 egg yolks, room temperature
1 teaspoon dry mustard
8 teaspoons sugar
3/4 teaspoon salt
1 1/2 tablespoons lemon juice
1 1/2 tablespoons vinegar
1/4 teaspoon paprika
1 -2 garlic clove
1/8 cup whey
2 cups light olive oil (see note above)

Preparation

Put everything in blender EXCEPT oil.
Blend the ingredients for 30 seconds.
Add 2 cups oil VERY VERY slowly, drop by drop or a teaspoon/tablespoon at a time. This is very important to do slowly while the blender is running.
Let set out on counter for 7 hours.
Refrigerate.
This is lacto-fermented, so it will last longer and should last somewhere around.
2 months in fridge!