Lately I’ve really gotten into this 21st century homesteading stuff (self sufficiency, using less energy, eating wholesome local food, etc). I get a lot of pleasure out of making yummy goodness for my family. I’ve even hand-sewn 4 items in the past week…WHAT?!? Yep, I’ve really gotten into this and it’s been great to have a little helper that enjoys all the crazy things I come across and want to try.
My daughter is a “dipper”. She loves to have dip with anything she eats. I know that there are a lot of ingredients that we would prefer not to eat that go into the condiments that we like. So, we’ve recently tried our hand at homemade lacto-fermented mayo. At first my daughter was a little turned off by the yellowness of the mayo, but as we continued to add more oil, it turned into what she is used to seeing/eating – a creamy white mayo 🙂 The recipe as outlined below came out a little too salty for my taste so next time I will cut back on the amount I use.
Here’s the recipe. I hope you enjoy it!
Homemade Lacto-Fermented Mayonnaise
This mayonnaise takes about 10 minutes to make and will last for a month in the refrigerator due to it being lacto-fermented. Most other homemade mayos only last a few days.
I make this using a stick blender, but you can also use a food processor, blender, or mixer. Buy a plastic squeeze bottle that will hold the 2 cups of oil required – this will make it much easier on you when adding the oil drop by drop!
Having a little fun in the kitchen!
Ingredients (must be at room temperature)
– 2 cups of good oil (do not use coconut, soybean or vegetable oils – I use light olive oil)
– 2 egg yolks
– 1/2 tbsp – 1 tbsp kosher salt
– 1 tsp of dry mustard
– Pinch of cayenne
– 2 tbsps of fresh lemon juice
– 1-2 tbsp of vinegar (I used apple cider vinegar, but you can use plain, rice wine, coconut, or a mix of these)
– 2 tbsps of whey from yogurt
To make whey, buy plain unflavored organic yogurt. Pour it over cheesecloth above a bowl. Cover with plastic wrap and leave overnight in thefridge. In the morning, the whey will be in the bowl and you’ll have ‘yogurt cheese’ in the cheesecloth.
- Add both egg yolks, salt, mustard, pinch of cayenne, 1 tablespoon lemon juice and 1 tablespoon vinegar.
- Process for about 10 or 15 seconds.
- As you are mixing, squeeze in a few drops of oil. Continue to drip in more oil until you see it blending together (oil not separated). Continue to squeeze in half the oil.
- Add another tablespoon of lemon juice. Continue to mix and add more oil. Taste for seasoning. Add salt, vinegar, and/or lemon juice.
- Continue mixing and add the remaining oil and the whey. Taste for seasoning and thickness of mayo. If it’s too thick, add more lemon juice or water.
- Once complete, add the mayo to cleanglass jar. Let the jar sit out at room temperature for at least 8 hours (upto 12 hours). Do NOT refrigerate or the good bacteria in the whey cannot ferment in the jar. Once it has sat out for 8-12 hours, refrigerate.
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