Homemade Mayonaise Fermented
Mayonnaise is a staple condiment in many households, loved for its creamy and tangy taste that can elevate any dish. However, one downside of homemade mayonnaise is its short shelf life. As it does not contain any preservatives like store-bought mayonnaise, it can spoil quickly if not stored properly.
Equipment
Ingredients
- 2 Egg yolks
- 1/2 tsp Mustard I like dijon, but spicy or brown will work
- 1 tsp kosher salt
- 1 tbsp Lemon juice
- 2 tbsp Whey whey or brine from a ferment (kombucha, sauerkraut, etc.) I take plain yogurt and drain it with cheesecloth and this is the whey I like to use as it does not add any strong flavors,
- 1 cup Avocado oil
You can make your mayo without the whey and it will stay fresh in the fridge for about a week
Instructions
- Pour all ingredients into the mason jar, adding oil last. Give the oil a few seconds to separate to the surface.
- Place the immersion blender all the way to the bottom of the jar, keeping it perpendicular to the bottom of the jar. Start blender count to 20 and allow it to blend until the mix starts to emulsify and the color turns an opaque white.
- Once the bottom 1/3 is opaque white, start to slowly lift the immersion blender up and down a few times to fully incorporate the oil.
- Taste mayonnaise for seasoning then add salt, seasonings, lemon juice, or extra vinegar to taste.
- Place a lid on the jar and keep it on the counter at room temperature for 5-7 hours to ferment.
- Transfer to the refrigerator and use as you would regular mayo!
Tried this recipe?Let us know how it was!