HOMEMADE LACTO-FERMENTED MAYONNAISE

EQUIPMENT: Blender or food processor (optional: you can use a whisk)
HOMEMADE LACTO-FERMENTED MAYONNAISE
Adapted from cheeseslave.com
HOMEMADE LACTO-FERMENTED MAYONNAISE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cheeseslave.com

Ingredients

  • Pastured egg yolks, room temperature (3)

  • Olive oil (1 1/2 – 2 cups)

  • Lemon juice or wine vinegar (3-5 tsp)

  • Sea salt (1/2 tsp) — where to buy sea salt

  • Mustard (1/4 tsp)

  • Whey, from kefir or yogurt instructions on how to make whey (2-3 tablespoon)

Directions

1. Mix the egg yolks for 1-2 minutes. If using cold (not room temperature), mix a few minutes more. This is the key to mayonnaise that will set. If you use cold egg yolks, the mayo will not set unless they are warmed up in the blender (or whisked long enough in a warmed bowl). 2. Add the lemon juice (or vinegar), sea salt, and mustard. Mix for 30 seconds more. 3. With the blender running, add the olive oil drop by drop. When I say drop by drop, I mean drop by drop. Or at least a very thin, slow stream. This is the other very important element for making a mayo that will emulsify. If you go too fast, you'll end up with runny mayonnaise. 4. Once you've added about 1/2 a cup of olive oil, the sauce should have thickened into a heavy cream, and now you can add the oil in a thicker stream. Not too fast, though (especially if you are a beginner). If the mayo becomes too thick, add a few more drops of lemon juice or vinegar. 5. Blend in the whey. Spoon into a mason jar, cover with a lid, and leave it on the counter or in a cupboard (at room temperature) for several hours. Then transfer to the fridge.

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