“vowed to re-channel my grocery money away from mono-crop farmers, processed food companies and animal feed lots. I did not buy foods from outside Washington state until I had exhausted all local options and I gave up out of season foods.”
Her blog tells of what she’s done and learned as she and her family have transformed their in-city 1/4-acre lot into a productive vegetable garden and orchard (though the orchard isn’t producing yet… too young). In 2009, their food fed them from May through mid-December. In 2010, she’s changing her preservation strategy from primarily canning to lacto-fermentation. Her family will be eating even more seasonally, and putting up foods using traditional lacto-fermentation methods that increase nutrition. Read more about lacto-fermentation.
For Annette’s blog carnival, I’m sharing the lacto-fermented mayonnaise I made last week. I combined two recipes to create a mayo that worked with what I already had in my pantry. Sometimes the pantry determines what one can do, wouldn’t you agree? The recipe contenders were: Kelly the Kitchen Kop’s LF Mayo (she says it tastes just like Hellmans) and the LF mayonnaise in Nourishing Traditions on page 137.
You might wonder why a lacto-fermented mayonnaise? Nourishing Traditions has the answer:
“Homemade mayonnaise imparts valuable enzymes, particularly lipase, to sandwiches, tuna salad, chicken salad, and many other dishes and is very easy to make in a food processor. The addition of whey [for lacto-fermentation] will help your mayonnaise last longer, adds enzymes and increases nutrient content.”
I have read where people don’t like the mayo in Nourishing Traditions that much. We hadn’t had mayonnaise for many years (due to my son’s previous egg allergy), so I figured we might not have any mayo-taste memories for comparison. The NT mayo uses olive oil for the oil, which is admittedly a pronounced flavor, but we liked it (and it was amazing in our egg salad). If I’d had some sesame oil (as called for in Kelly’s recipe), I would have used some sesame oil in place of the olive oil for balancing. So feel free to do that.
All ingredients should be room temperature.
- 3 egg yolks
- 1 teaspoon Dijon mustard (or Erin’s lacto-fermented mustard)
- 1-1/2 tablespoons raw apple cider vinegar
- 1 tablespoon whey
- 1 cup extra virgin olive oil
- sea salt, to taste (about 8 pinches for me)
Combine egg yolks, mustard, vinegar, whey and salt in a food processor bowl. Blend well, about 30 seconds. With the food processor running, add the olive oil in as slow a drizzle as possible. It will emulsify into mayonnaise. It took me about 5 minutes, at least, to slowly pour in the 1 cup of olive oil and complete the emulsification. Adjust salt to taste.
To lacto-ferment and help the mayonnaise last longer, leave it out in an air-tight jar or container at room temperature for 7 hours. Then refrigerate. Enjoy!
Please visit Sustainable Eats’ Lacto-Fermentation Blog Carnival for lots of other lacto-fermentation recipes! Also check out all the lacto-fermented recipes on this blog, including raw cheese recipes, naturally pickled turnips and beets, Kombucha, and water kefir.
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!
I want to help you look good, feel good, and do good...
... with 100s of videos and recipes, step-by-step tutorials, and easy-to-implement weekly menu plans.
It's the healthiest, tastiest, and most natural food you've ever imagined... the way God meant you to prepare it. As a member, you get:
- 100s of videos in bite-size pieces
- Weekly meal plans for you and your family
- Access to 9 traditional cooking classes
- Exclusive recipes
- and more!