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Lacto-Fermented Mayonnaise

You might wonder why a lacto-fermented mayonnaise? Well, plain mayonnaise brings a lot to the table, but lacto-fermented mayonnaise ups the ante with more enzymes, better nutrition, and a longer 'shelf' life!
Course Condiment
Author Wardee Harmon

Ingredients

  • 3 organic or pastured 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 extra virgin, or any combination of oils you’d like*

Instructions

With a food processor...

  1. Combine egg yolks, mustard, vinegar, whey, and salt in a food processor bowl.
  2. Blend well, about 30 seconds.
  3. 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.
  4. Adjust salt to taste.
  5. 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.
  6. Refrigerate.

With a stick blender...

  1. Put all ingredients but oil in a quart jar.
  2. Blend briefly with the stick blender.
  3. Then run the stick blender while adding a little oil.
  4. Stop adding oil and keep blending to make sure it emulsifies.
  5. Repeat with more oil until all the oil is in and emulsified into mayonnaise.
  6. Adjust salt to taste.
  7. 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.
  8. Refrigerate.