Published: by Dina-Marie · Modified: 8 Comments This post may contain affiliate links
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This Lacto Fermented Mayonnaise Recipe is my new mayonnaise of choice! Making homemade mayonnaise is not only much healthier but so much more delicious too!
If you have not tried to make your own mayonnaise at home, it definitely should be put on your "to-do" list. Not only is it easy but it is also much healthier than it's store boughtcounterpart.
Using fresh pastured eggs, the raw egg yolk in homemade mayonnaise provides easy toabsorbnutrients that your body will thrive on. (If you have trouble with egg whites, just use the yolk in the following recipe.)
With olive oil, you are giving your body the good fats that your body can use rather than those which can actually damage your body. If you are not yetfamiliarwith the differences in fats, you might want to read, "The Skinny on Fats".
I have been trying to add as many probiotic foods as possible to my family's diet. After all, the beneficial bacteria in our gut has an amazing role to play in digestion, absorption of nutrients, immunity and overall health.
Condiments are an area where probiotic foods can be incorporated easily into the diet while at the same time providing good quality fats and ridding the diet of hidden sugar.
I posted earlier a Basic Homemade Mayonnaise Recipe which is good. But, with tweaking, I think this new variation is even better! What makes it better is the fact that it is lacto-fermented.
Read more about lacto-fermentation here. That's right - mayonnaise is now a probiotic condiment. This variation is still easy but has raw apple cider vinegar instead of lemon juice which gives a bit more flavor. The mustard is optional but really adds a nice touch. This recipe can easily be multiplied and because it is lacto-fermented, it will keep in the refrigerator for several weeks!
How To Make Lacto Fermented Mayonnaise
Blend the egg in the food processor orblender.
In a slow and steady stream, pour inthe olive oil.
Add the salt, mustard and apple cider vinegar.
When well blended, add the whey or kefir and mix well.
Place the mayonnaise in a jar with a screw top lid and leave on the counter at room temperature for 8 hours or overnight. Place in the refrigerator - lacto-fermented mayonnaise will keep several weeks.
How To Use Lacto Fermented Mayonnaise
- Mix it into homemade salad dressings for a rich and creamy flavor
- Use it to make homemade coleslaw
- Spread it on bread or rolls and top with your favorite sandwich fillings for lunch or snacks
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📋 Recipe
Mayonnaise, Lacto-Fermented Recipe
Cultured Palate
Store-bought condiments contain undesirableingredients so consider making your own.
5 from 4 votes
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Prep Time 2 minutes mins
Cook Time 3 minutes mins
Total Time 5 minutes mins
Course condiment, fermented
Cuisine American
Servings 16 servings
Calories 136 kcal
Ingredients
- 1 farm fresh egg - may use only the yolk
- ½ teaspoon salt
- ½ teaspoon ground mustard optional
- 2 tablespoon raw apple cider vinegar
- 2 tablespoon whey or kefir
- 1 cups olive oil
Instructions
Blend the egg in the food processor or blender.
In a slow and steady stream, pour in the olive oil.
Add the salt, mustard and apple cider vinegar.
When well blended, add the whey or kefir and mix well.
Place the mayonnaise in a jar with a screw top lid and leave on the counter at room temperature for 8 hours or overnight.
Place in the refrigerator - lacto-fermented mayonnaise will keep several weeks.
Enjoy!
Notes
How To Use Lacto Fermented Mayonnaise
- Mix it into homemade salad dressings for a rich and creamy flavor
- Use it to make homemade coleslaw
- Spread it on bread or rolls and top with your favorite sandwich fillings for lunch or snacks
Nutrition
Calories: 136kcalFat: 15gSaturated Fat: 2gCholesterol: 10mgSodium: 77mgPotassium: 3mgVitamin A: 20IUCalcium: 4mgIron: 0.1mg
Keyword fermented foods, kitchen tips, techniques
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Lea H @ Nourishing Treasures
Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)
Reply
Amanda
Thanks for this great recipe! I have tried a few and can't wait to try this one too!
Reply
deb
How do you get your mayo so white? When I make this it turns out more yellow. I thought the egg yolks made it that way, but I'm sure you use eggs that have rich orangyolks too.
Reply
Dina-Marie
Deb, I am not sure because our eggs are from our own chickens - it just turns out that way! Are you using extra virgin olive oil? That might do it. For me, the extra virgin olive oil is a bit too strong so I use virgin olive oil - maybe that is it???
Reply
deb
Thanks Dina-Marie!! Yes, I do use extra virgin but think I will try the virgin olive oil. And it does have a strong flavor which I do not prefer either. I thought the extra virgin had better nutritional value, though. What do you think?
Reply
Dina-Marie
Deb, you are right - the extra virgin is more nutritious but sometimes I just gotta give it for taste!!!! ;)
Reply
deb
haha...totally understand that! Thanks and nice website, btw.
Reply
Emily Kemp
Great post, I'm going to read that article on fats. We all just assume fat is bad for us so this is so interesting to know (and good news I love mayo lol).Reply