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About the Recipe
Learn how one simple ingredient can transform your homemade mayonnaise into lacto-fermented mayo that will last in the refrigerator for months! This recipe tastes delicious and is actually healthier than regular homemade mayo.
Ingredients
1 whole egg farm fresh, if possible
1 teaspoon mustard
1/2 teaspoon salt
2 teaspoons lemon juice fresh, if possible
1 clove garlic optional
1 teaspoon fresh herbs optional
2 Tablespoons brine from a ferment kombucha, sauerkraut, whey, etc.
1 1/4 cups oil avocado, grapeseed, or olive oil
Preparation
Add all ingredients into the mason jar and allow the oil to separate to the surface for just a few seconds.
Place the immersion blender all the way to the bottom of the jar, keeping it perpendicular to the bottom of the jar, and allow it to blend until the color turns an opaque white.
Once the bottom is white you can slowly lift the immersion blender up and down a few times until the rest of the oil is incorporated and emulsified.
Taste the mayo and adjust seasonings as desired.
Cover the jar and leave it out on the counter at room temperature for 6-10 hours to ferment.
Transfer to the refrigerator and use as you would regular mayonnaise.
Any mustard works well for this recipe, we prefer stone-ground.
Feel free to adjust and play with the seasonings. I like the garlic and oregano combination, but fresh basil, rosemary, or even cilantro would work well, too.
For a lighter flavor use oils such as avocado oil or grapeseed oil. Occasionally I’ll use a good quality olive oil, but you can definitely taste the oil in the mayo, so if this isn’t a flavor you enjoy, choose one of the other oils.
Store mayo in the refrigerator, covered, as long as it tastes great! Ours doesn’t tend to last two months in our house, but if you’ve allowed it to ferment, it should last that long in the refrigerator.
If there are any off smells or you see signs of mold, toss it out and start a fresh batch.