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.