“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.