Fermented Mayonnaise Recipe

Fermented Mayo

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Mayonnaise is something that can be made and fermented at home. It’s actually a very good idea to make your own as most of the brands found in the supermarket are made with inferior and sometimes unhealthy oils.

Ferments are becoming quite popular these days. As our gut biome is used to the probiotics and digestive enzymes that they provide, it’s a good idea to eat some on a regular basis. 

Fermented MayoNnaise Recipe

Ingredients:

  • Hand blender or food processor
  • 3 egg yolks from a known source.
  • ¾ cup avocado oil (or olive oil if you don’t have this)
  • ¼ teaspoon turmeric
  • ¼ teaspoon cumin
  • ¼ teaspoon dry mustard
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 Tablespoon homemade whey
  • a good dash of salt

Directions:

  • Put the egg yolks, lemon juice and whey in a bowl or food processor.

  • While beating, add the turmeric, cumin, salt and dry mustard.

  • Almost one drop at a time, add the avocado oil. Many food processors actually have a very small hole in their tops specifically for this purpose. It’s very important that you add the oil slowly. Otherwise, the mayonnaise might not “set”—it will be runny.
  • As you add the oil, the mayonnaise begins to thicken.
  • Once all the oil is in, place it in a clean jar.
  • Because some of the mayonnaise sticks to the surface of the food processor or bowl, it’s a good idea to make two batches. You will always get more from the second batch.

  • Cover tightly and leave on the counter overnight, then refrigerate.

Another option for delicious mayonnaise to be eaten right away is to use coconut oil and eliminate the whey. This won’t be fermented but is quite tasty. The reason that you have to consume it immediately is that it becomes quite solid when refrigerated. Enjoy!

Also, try making Fruit Kvass … a health probiotic drink that’s like a healthy soda!

~ By  Celeste Longacre

About This Blog

Celeste Longacre has been growing virtually all of her family’s vegetables for the entire year for over 30 years. She cans, she freezes, she dries, she ferments & she root cellars. She also has chickens. Celeste has also enjoyed a longtime relationship with The Old Farmer’s Almanac as their astrologer. Her new book, “Celeste’s Garden Delights,” is now available!

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fermented mayo

could you please elaborate on why this should be fermented? why does it not increase risk of salmonella poisoning? what kinds of beneficial bacteria are taking over? thanks!

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