This recipe is adapted from Cheeseslave’s recipe and the recipe we used when I was a kid. We had our own pastured chickens and sourced as many raw ingredients as we could afford on our limited budget. When I first tasted store-bought mayonnaise as an adult, I couldn’t believe how rancid and disgusting it was. Very quickly, I learned to hate mayonnaise, until recently, when I remembered how easy it was to make real, wholesome, and fresh mayonnaise at home, and for a fraction of the cost of store bought. Try this lacto-fermented version and see how it suites your recipe needs. You can tweak it slightly, but the process must remain the same for it to set up into the familiar creamy goodness known as mayo.
- 3 eggs (from pastured eggs)
- 2 cups real raw extra virgin oil (coconut, olive, or grapeseed)
- 4 tablespoons raw lemon juice or raw apple cider vinegar (Use this Apple Cider Vinegar Recipe or Braggs Brand.)
- ½ teaspoon Celtic sea salt
- ¼ teaspoon mustard powder
- 3 tablespoons whey (Use this whey recipe or equivalent kombucha or kefir.)
- Dash arrowroot starch
- Pinch turmeric
1. Get the eggs to room temperature before working or the mayonnaise will not set.
2. Separate the egg yolks from the whites and set the yolks aside.
3. Whisk (or use a blender) to combine the egg whites, salt, mustard, and turmeric until a bit frothy and well incorporated.
4. Add lemon juice or vinegar and whisk or blend for 30 seconds.
5. While continuing to whisk or blend, drizzle the oil in as slowly as possible. It is important to go as slow as humanly possible to the oil will not emulsify and create mayonnaise. You may only need 1 ½ cups to achieve the mayonnaise consistency.
6. While continuing to whisk or blend the mayonnaise, add in the egg yolks very very slowly. Don’t worry, the action of the acid from the lemon or vinegar will “cook” the eggs.
7. If the mayonnaise gets too thick, simply add in lemon juice or apple cider vinegar by the drop until the mixture reaches the desired consistency.
8. Slowly and carefully add in the arrowroot starch and the whey while continuing to blend or whisk the mixture.
9. Transfer the mayonnaise into a mason jar and allow to rest on the counter for up to 12 hours for the whey to do its magic and make the mayonnaise probiotic. If it begins to separate, simply re-blend. This is where a mason-jar fitted bullet-type blender comes in handy!
10. Store the mayonnaise in the refrigerator in a sealed jar. Lacto-fermented Mayonnaise will last several months if kept refrigerated. Non-fermented will keep about a week.
Adapted from Cheeseslave’s Recipe found here: Homemade Lacto-Fermented Mayonnaise
Please visit her very informative blog for more information and the links found in the screen captured image below on her article about lacto-fermented mayonnaise.
*If a vegan dressing is desired consider soaking a cup of raw cashews or sunflower seeds in water overnight and using them as a substitute for the raw milk curds. Drain them well and add a ½ cup fresh kombucha or kefir before blending. Also, using an equivalent amount of raw ripe avocado in place of the raw milk curds will work too, just add the kombucha or kefir in place of the water to add the healthy probiotics.
lower image from link given in previous paragraph