How to Make Quick and Delicious Fermented Mayonnaise
Making fermented mayonnaise might sound intimidating at first. However, it still has the simplicity and cost effectiveness as making “normal” mayonnaise. However, adding just one additional ingredient to your normal recipe will allow your mayonnaise to keep in the fridge MUCH longer than before!
The Primary Ingredients for Fermented Mayonnaise
The Oil
When it comes to the oil you choose to use, most liquid oils will work great. I recommend using either olive oil or avocado oil but melted coconut oil or lard can be used too. Use whichever oil you prefer.
The Mustard
Almost any kind of mustard can be used. Use any mustard you and your family enjoy or have on hand. If you’re in a pinch, powdered mustard can be used in place of bottled mustard
The Lemon Juice
While fresh lemon juice typically gives the best flavor, bottled lemon juice will work just as well.
The Egg
As with almost all other mayo recipes, this mayonnaise contains raw egg. I understand that this may concern you if you’re making mayonnaise for the first time. I definitely had my reservations when I read a mayonnaise recipe for the first time.
While raw eggs do have a potential to make someone sick, our current food system has scared us to think that ALL raw eggs WILL make you sick. When, in fact, that is not always the case.
The potential for an egg to make anyone sick highly depends on the health of the chicken, the chicken’s environment and the handling of the eggs. If you’re allergic to eggs, it’s best if you skip this recipe.
The Probiotic Liquid
the most important ingredient in fermented mayonnaise is the probiotic liquid. This liquid and a few hours of letting your prepared mayonnaise sit on the counter is what will make this Mayo last longer in the fridge.
The kind of probiotic liquid use for fermented mayonnaise
The probiotic liquid that you choose will depend on what other ferments you keep in your house. Some examples of liquids to use include plain kefir (from water kefir or milk kefir), plain kombucha, sauerkraut brine or whey from plain yogurt.
Tools and ingredients
1 egg, preferably room temperature- be careful with the eggs you choose to use for mayo as they will remain raw (yes, all true mayonnaise contains raw egg)
1 cup liquid oil of choice- I use avocado or olive oil
Salt – using a natural sea salt like Redmond Real Salt will provide extra minerals!
Juice from half a lemon (about 1 tablespoon)
½ tbsp chosen probiotic liquid
1 tsp Dijon mustard
A tall, straight walled container (a wide mouth pint mason jar works perfectly for one recipes worth) Just be sure the container you use will fit the immersion blender.
An Immersion blender (aka a stick blender)
Looking for more kitchen inspiration? You might also enjoy this delicious whole roasted chicken or this homemade vanilla extract.
Directions for Fermented Mayonnaise
Start by adding your egg to your tall container
Gently pour the liquid oil over the egg. Be sure all of the oil stays above the egg.
Add a teaspoon of salt, the juice of half a lemon, Dijon mustard and probiotic liquid on top of the oil.
Carefully place the immersion blender in the jar so that the egg stays at the bottom of the jar.
Starting with the immersion blender at the bottom of the pint jar & turn your immersion blender on the high setting.
Once the bottom quarter starts to incorporate, slowly lift the immersion blender to allow the rest of the ingredients to be incorporated. Be sure not to over mix.
Once the mayonnaise is formed, transfer to an airtight container, secure airtight lid and let it ferment on the counter for a few hours (up to 10 hours)
Once fermented, transfer to the fridge.
Fermented mayonnaise FAQ:
Does it matter what kind of oil I use?
Most liquid oils will work great for making mayonnaise. I recommend using either olive oil or avocado oil but melted coconut oil or lard can be used too. Use whichever oil you prefer.
How long does fermented Mayonnaise stay good?
While homemade mayonnaise that is not fermented does not have as long of a shelf life as one you’d buy at the store. The fermentation process extends the shelf life up to a few months if it’s stored in the fridge.
As with any food product, I suggest using your senses when deciding to use a previously made batch of mayo.
Can I use a different type of mustard?
Almost any kind of mustard can be used. Use any mustard you and your family enjoy or have on hand.
Can I use powdered mustard?
If you’re in a pinch, powdered mustard can be used in place of bottled mustard
Is it really okay to use raw eggs in mayonnaise?
While raw eggs do have a potential to make someone sick, our current food system has scared us to think that ALL raw eggs WILL make you sick. When, in fact, that is not always the case.
The potential for an egg to make anyone sick highly depends on the health of the chicken, the chicken’s environment and the handling of the eggs.
Did you try this? Share your creations in the comments or by tagging @MissysHomestead on Instagram.
Homemade Fermented Mayonnaise
Equipment
- Immersion blender
- Wide mouth pint canning jar or other container with straight & tall walls
Ingredients
- 1 Egg
- 1 Cup Avocado or Olive oil or other oil of Choice
- 1/2 tap Redmond Real Salt
- 1 TBSP Lemon Juice
- 1/2 TBSP Fermented liquid such as unflavored water kefir or kombucha, sauerkraut juice or yogurt whey
- 1 tsp Dijon Mustard
Instructions
- Start by adding your egg to your tall container
- Gently pour the liquid oil over the egg. Be sure all of the oil stays above the egg.
- Add a teaspoon of salt, the juice of half a lemon, Dijon mustard and probiotic liquid on top of the oil.
- Carefully place the immersion blender in the jar so that the egg stays at the bottom of the jar.
- Starting with the immersion blender at the bottom of the pint jar & turn your immersion blender on the high setting.
- Once the bottom quarter starts to incorporate, slowly lift the immersion blender to allow the rest of the ingredients to be incorporated. Be sure not to over mix.
- Once the mayonnaise is formed, transfer to an airtight container, secure airtight lid and let it ferment on the counter for a few hours (up to 10 hours)
- Once fermented, transfer to the fridge.
