Today, I’m sharing my lacto-fermented mayonnaise. 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?
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 Nourishing Traditions 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 (or another mild 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 (or use about 1/32 to 1/16 teaspoon of a veggie starter culture like this)
- sea salt, to taste (about 8 pinches for me)
- 1 cup extra virgin olive oil (or any combination of oils you’d like*)
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.
Don’t have a food processor? Use a stick blender. Put all ingredients but oil in a quart jar. Blend briefly with the stick blender. Then run the stick blender while adding a little oil. Stop adding oil and keep blending to make sure it emulsifies. Repeat with more oil until all the oil is in and emulsified into mayonnaise.
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!
Want more info on fermenting? See the cheat sheet below (my gift to you) or check out more lacto-fermented recipes on this Traditional Cooking School blog, including raw cheese recipes, naturally pickled turnips and beets, Kombucha, water kefir, and more!
Free CHEAT SHEET: “Create Your Own Ferments” Fermenting Formulas
Want to create your own safe-to-eat and delicious fermented salsas, chutneys, pickles or krauts? Need to know how long to ferment, how much salt to add, and how to store?
This cheat sheet will give you formulas for all types of ferments (even fruit preserves, pickled meats, and condiments) – so you can “create your own” ferments with confidence.
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