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.
Equipment
Ingredients
- 3 pastured egg yolks
- 1 Tbsp raw apple cider vinegar
- 1 Tbsp coconut sugar
- ½ tsp sea salt
- 1 cup olive oil
- ½ Tbsp whey I used 1/2 of a whey cube, or you can use sauerkraut juice (non-pasteurized)
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.