Easy Lacto-fermented Mayonnaise (probiotic)

This is the easiest basic lacto-fermented mayonnaise recipe. This recipe is great used in everything from tuna salad to sweet potato salad to your favorite dips.

Easy Lacto-fermented Mayonnaise (probiotic) | Real Food RN

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.

Easy Lacto-fermented Mayonnaise (probiotic) | Real Food RN
Yield: Makes about 1 cup

Easy Lacto-fermented Mayonnaise

This is the easiest basic lacto-fermented mayonnaise recipe. This recipe is great used in everything from tuna salad to sweet potato salad to your favorite dips.

Ingredients

Instructions

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.

Notes

You can read about where I get my whey in THIS RECIPE.

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Easy Lacto-fermented Mayonnaise (probiotic) | Real Food RN

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34 Replies to “Easy Lacto-fermented Mayonnaise (probiotic)”

  1. Hi, I would love to try this! Do you know if whey strained from natural yoghurt would be ok to use?
    Also I hate separating eggs and wasting parts of them, I used a whole egg in a mayo recipe I did last week (as per its instructions), do you know if this recipe would work with one whole egg or two whole eggs? Or even 1 whole egg and one xtra yolk?
    Thanks 🙂

    1. Yes, they whey from yogurt would work very well for this recipe. I am not sure about using whole eggs, but it is worth a try! I hate wasting them too. I typically either freeze the whites or use them to make coconut macaroons!

  2. Have you tried making mayo with an immersion blender? I had my doubts, but it really does work; I’ve made 2 batches with no problems. I won’t make it any other way now~~ 15 seconds… done! It’s like magic!! Look at a video on YouTube.

  3. I don’t like the strong taste of olive oil in my mayonnaise. Is there another oil that I could use and still keep it healthy?

    1. I have made it with bacon fat….delicious! Macadamia nut oil is supposed to have a very neutral flavor and has a healthy fat profile. It’s a bit more expensive, but definitely worth a try

    1. Yes, the fermentation gives it a longer shelf life. I typically have it for a few months in the fridge. I have only had one batch that grew mold, and that was after many months. Now we go through it so fast that there is no chance. I would say 3-4 weeks.

  4. I don’t like mayo either, but my husband does and I will use it in tuna salad…so, sily question, does this taste like what mayo eaters will expect, flavor-wise?
    Very excited to get something with good ingredients for our fridge.

    1. You can omit the sugar, but the flavor will change. Also, you will not be able to lactoferment it that way. But to make just plain mayo you can certainly try it with these variations 🙂 Let me know how it turns out!

  5. Hey Kate! Thank you for sharing this recipe. How does lacto-fermenting the mayo have an effect on the flavor? Or does it at all? Thank you!

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