I have to admit that I never liked mayo as a kid… actually, I never really liked it until I started making my own. Maybe it was an aversion to soybean oil, canola oil, and high-fructose corn syrup. Bleh! I am glad that I finally learned to like it because so many yummy recipes call for mayo.
This is the easiest basic lacto-fermented mayonnaise recipe that I use. I also have a great recipe for Bacon Mayo. Yeah, that’s right…bacon. For now, we will just stick to the basics though. This recipe is great used in everything from tuna salad to sweet potato salad to your favorite dips.
- 3 pastured egg yolks
- 1 Tbsp raw apple cider vinegar
- 1 Tbsp coconut sugar
- 1/2 tsp sea salt
- 1 cup olive oil
- 1/2 Tbsp whey (I used 1/2 of a whey cube), or you can use sauerkraut juice (non-pasteurized)
1. In a food processor or blender, blend the egg yolks until liquefied, about 30 seconds.
2. Add in apple cider vinegar, sugar, and salt.
3. Blend for another 30 seconds.
4. Now SLOWLY drizzle olive oil in while the mixer is on, this allows it to emulsify and gives it the creamy texture.
5. Put mayo into a glass container.
6. Add whey and stir until combined.
7. Here is my whey cube waiting to thaw.
8. Let this sit on the counter for at least 8 hours to lacto-ferment, then refrigerate.
You can read about where I get my whey in THIS RECIPE.