Lacto-Fermented Mayonnaise

I did a lot of experimenting to determine which oils provide the best-tasting mayonnaise, whilst providing excellent nutrition – I think this recipe is my fifth variation and I’m finally happy with it! My never-ending thanks to Nourishing Traditions cookbook for providing the lacto-fermentation method whereby the mayonnaise keeps for 3-4 months, rather than a couple of weeks, and results in yet another source of beneficial, food-based probiotics.

When you have a high nutrient mayonnaise composed of good, bio-available fats, you’ll start using it everywhere – dips, dressings, sauces, sandwiches, salads, etc. Remember, healthy fats are not used to make your body fat! They are used for crucial body functions like hormonal pathways and production, healthy hair, skin and nails. The cell membrane is 40% fat – so you need to eat a LOT of good fats to keep your body in optimum health.

Jini’s Homemade Lacto-Fermented Mayonnaise

Hand-held Blender Method:
Find a glass, ceramic or metal mixing container that fits fairly closely around your hand-held blender when it is at the bottom of the container (I use a metal milkshake cup).

1. Add these ingredients, in this order to the container:
2 tsp white vinegar
2 tsp fresh lemon juice
1 tsp. raw liquid honey
1/4 tsp mustard powder (or 1 tsp fresh mustard)
1 tbsp. fresh liquid whey*
1/2 tsp Himalayan or Celtic sea salt
3 organic egg yolks

Add above ingredients to the blender container, run hot water around the outside of the container until ingredients are warmed to room temperature and then puree on low speed until liquid.

2. Then add to the container*:
1/4 cup Italian extra-virgin organic olive oil at room temperature
1/4 cup cold-pressed organic sesame oil at room temperature
1/2 cup cold-pressed organic safflower oil at room temperature

Add oils, all at once to the container. Immerse the blender stick in the mixture and whip on LOW, holding the blender at the bottom of the container for 12 seconds, then you can move the blender wand up and down until mayo thickens.

3. Pour the mayonnaise into a glass jar, screw the lid on and let it sit on the counter (at room temperature) for 7 hours – the whey in your mayonnaise will now lacto-ferment your mayonnaise.

4. Then place it in the fridge and mayonnaise will now keep for several months (due to the protective bacteria created by lacto-fermenting the mayonnaise with the fresh liquid whey).