How to Make Lacto-Fermented (Cultured) Mayonnaise | thecookspyjamas.com
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Kitchen Basics: How to Make Lacto-Fermented Mayonnaise

I add a small amount of garlic to my mayonnaise as I like the taste. Omit this if you prefer a plainer mayonnaise.

I have given the method below to make this mayonnaise by hand. If you prefer to make this in a food processor or Thermomix, adjust the quantities accordingly and used the method detailed in your instruction book for that appliance.

This mayonnaise will last for up to a month in the fridge.
Prep Time10 mins
Total Time10 mins
Servings: 1 cup
Author: Tania @ The Cook's Pyjamas

Ingredients

  • 1 egg yolk
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whey
  • 1 clove small garlic crushed {optional}
  • Salt & pepper
  • 1 cup extra virgin olive oil

Instructions

  • Sit a medium sized bowl on a folded tea towel to stop it moving around as you work.
  • Place the egg yolk, vinegar, mustard, whey, garlic (if using), and salt & pepper into the bowl.
  • Whisk the ingredients together to combine.
  • Slowly start to add small amounts of the olive oil, whisking to incorporate the oil between each addition. You can slowly begin to increase the amount of oil added, but ensure each addition is whisked in before more oil is added.
  • The mixture will start to thicken as the oil is added. You may not need all of the oil to achieve the desired texture, so stop adding oil when you are happy with the consistency.
  • Taste the mayonnaise and whisk in additional vinegar, salt & pepper if required.
  • Scoop the mayonnaise into a clean glass jar.
  • Allow to sit at room temperature until small bubbles can be seen developing in the mayonnaise.
  • Place the fermented mayonnaise in the fridge and use within one month.

Notes

You can use any acid you like in place of the white wine vinegar. Red wine or apple cider vinegar and lemon juice are all suitable substitutes.
To gain the full benefits of this mayonnaise it must be consumed raw. It is still perfectly suitable for cooking, but heating will kill the probiotic bacteria.