Homemade Lacto Fermented Mayonnaise

 

Every Tuesday is a fun day in the kitchen when I spend the day preparing for the week's meals.  This Tuesday I made Lacto Fermented Mayonnaise, among other things that I will share as well.   The main reason why we make our own mayonnaise is because I know what's in it.  I have yet to find a good one out there.  Most brands are made with canola oil which we try to avoid for it's  highly GMO produced and goes rancid very easily and we have been done with preservatives many years ago. And it's super easy to make.  I made this one in 5 minutes ad most of the time was pouring the oil slowly.  You will need:

2-4 egg yolks (pastured or organic is best)

1/2 teaspoon of dry mustard

1-2 Tablespoons of lemon juice

1 teaspoon of balsamic vinegar (I substitute with half apple cider vinegar and half maple syrup)

2 teaspoons of red (or white) wine vinegar

1 Tablespoon of whey (optional)*

1 teaspoon of salt (I use Redmonds or celtic sea salt)

3/4 cup of extra virgin olive oil

Directions:

Mix all ingredients in a blender except for oil.  Pour in oil in a thin, steady stream until it is gone and mixture is thick.  Done!

 

*Whey will help the mayonnaise last several months refrigerated as opposed to 2 weeks without whey.  It will also add enzymes and increase nutrient content to your food.  If you add the whey, leave it at room temperature , well covered, for 7 hours before refrigerated.

You can also add flavors to it as you desire, garlic, herbs, spice etc.

Do you make your own mayonnaise?  What is your favorite recipe?