Mayonnaise, Lacto-Fermented Recipe

If you have not tried to make your own mayonnaise at home, it definitely should be put on your “to-do” list. Not only is it easy but it is also much healthier than it’s store bought counterpart. Using fresh pastured eggs, the raw egg yolk in homemade mayonnaise provides easy to absorb nutrients that your body will thrive on. (If you have trouble with egg whites, just use the yolk in the following recipe.) With olive oil, you are giving your body the good fats that your body can use rather than those which can actually damage your body. If you are not yet familiar with the differences in fats, you might want to read, “The Skinny on Fats“ and “The Oiling of America“.

I have been trying to add as many probiotic foods as possible to my family’s diet. After all, the beneficial bacteria in our gut has an amazing role to play in digestion, absorption of nutrients, immunity and overall health. Condiments are an area where probiotic foods can be incorporated easily into the diet while at the same time providing good quality fats and ridding the diet of hidden sugar.

I posted earlier a Basic Homemade Mayonnaise Recipe which is good. But, with tweaking, I think this new variation is even better! What makes it better is the fact that it is lacto-fermented. Read more about lacto-fermentation here. That’s right – mayonnaise is now a probiotic condiment. This variation is still easy but has raw apple cider vinegar instead of lemon juice which gives a bit more flavor. The mustard is optional but really adds a nice touch. This recipe can easily be multiplied and because it is lacto-fermented, it will keep in the refrigerator for several weeks!

In the following recipe, I have linked to products from my affiliate partners that I personally use and recommend.

Lacto-Fermented Mayonnaise Recipe

1 farm fresh egg – may use only the yolk

1/2 tsp salt (where to buy Real salt)

1/2 tsp ground mustard, optional (where to buy spices)

2 Tbsp raw apple cider vinegar

2 Tbsp whey or kefir (where to buy starter)

1 c. olive oil (where to buy healthy oils)

Blend the egg in the food processor or blender.

 In a slow and steady stream, pour in the olive oil.

Add the salt, mustard and apple cider vinegar.

When well blended, add the whey or kefir and mix well.

Place the mayonnaise in a jar with a screw top lid and leave on the counter at room temperature for 8 hours or overnight. Place in the refrigerator – lacto-fermented mayonnaise will keep several weeks.


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  1. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  2. Thanks for this great recipe! I have tried a few and can’t wait to try this one too!

  3. How do you get your mayo so white? When I make this it turns out more yellow. I thought the egg yolks made it that way, but I’m sure you use eggs that have rich orangyolks too.

    • Deb, I am not sure because our eggs are from our own chickens – it just turns out that way! Are you using extra virgin olive oil? That might do it. For me, the extra virgin olive oil is a bit too strong so I use virgin olive oil – maybe that is it???

  4. Thanks Dina-Marie!! Yes, I do use extra virgin but think I will try the virgin olive oil. And it does have a strong flavor which I do not prefer either. I thought the extra virgin had better nutritional value, though. What do you think?

  5. haha…totally understand that! Thanks and nice website, btw.


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