Homemade 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!
Servings: 2 Cups
Calories: 1kcal
Cost: $5
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.