Lacto-Fermented Mayonnaise
This is a step-by-step guide to create your own probiotic-rich homemade mayonnaise.
Ingredients
- 1 egg, room temperature
- 1 teaspoon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon sea salt
- 1 tablespoon vinegar
- 1 tablespoon whey (You can spoon liquid whey from yogurt, or strain yogurt to get the whey. It is also produced when making cheese. Other fermented liquids like kombucha, water kefir, fermented sauerkraut brine or fermented pickle brine also works.)
- 1 cup oil (neutral tasting, like avocado oil or extra light olive oil)
Instructions
- Add all ingredients to a jar, adding the oil last.
- Place immersion blender at the very bottom of the jar and turn on. Blend for several seconds and the mixture will begin to turn white. When half the mixture has turned white, begin moving the immersion blender up the jar to incorporate the rest of the oil. Do this slowly. When the oil has all been mixed in the mayonnaise is thick, stop blending.Place a lid on the jar and let sit for 6-8 hours or overnight. Refrigerate and enjoy!
Notes
As long as you use the base ingredients of egg, oil, vinegar, salt and whey, you can make lots of variations by adding various ingredients: garlic, red pepper flakes, fresh or dried herbs, etc. Use bacon fat to make baconaisse! Add chipotle and lime for a chipotle lime mayonnaise. The options are endless!