Easy Homemade Lacto-Fermented Mayo Recipe
Finally! A homemade mayo recipe that maintains fridge freshness for months, while also making it more nutritious–all you need is a little whey or brine from an existing ferment.
Equipment
- Immersion Blender
- Quart Mason Jar
Ingredients
- 2 eggs (must be room temperature)
- 1 1/2 tsp mustard
- 1 tsp salt
- 1 1/2 tbsp lemon juice (white wine vinegar can also be used)
- 1 1/2 tbsp drained minced garlic
- 1 1/2 tsp dried herbs (dill gives a classic flavor)
- 4 tbsp probiotic liquid whey or brine from a ferment (kombucha, sauerkraut, etc.)
- 2 1/4 cup grapeseed or avocado oil
Instructions
- Pour all ingredients into the mason jar, adding oil last. Give the oil a few seconds to separate to the surface.
- Place the immersion blender all the way to the bottom of the jar, keeping it perpendicular to the bottom of the jar. Start blender and allow it to blend until the mix starts to emulsify and the color turns an opaque white.
- Once the bottom 1/3 is opaque white, start to slowly lift the immersion blender up and down a few times to fully incorporate the oil.
- Taste mayonnaise for seasoning then add salt, seasonings, lemon juice or extra vinegar to taste.
- Place a lid on the jar and keep on counter at room temperature for 5-7 hours to ferment.
- Transfer to the refrigerator and use as you would regular mayo!