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!

Homemade mayo

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.


  1. Add both egg yolks, salt, mustard, pinch of cayenne, 1 tablespoon lemon juice and 1 tablespoon vinegar.
  2. Process for about 10 or 15 seconds.
  3. 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.
  4. Add another tablespoon of lemon juice.  Continue to mix and add more oil.  Taste for seasoning.  Add salt, vinegar, and/or lemon juice.
  5. 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.
  6. 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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Christy is a Certified Wellness Coach and has a passion for empowering and educating individuals. She has over 10 years experience in the Health and Wellness industry and continues to pursue health and wellness activities through weight training, aerobics, and dance. Connect with us on our Google Plus Page Active. Healthy. Well.