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    Home » Recipes » Condiments

    Published: Aug 23, 2012 by Dina-Marie · Modified: Nov 13, 2021 8 Comments This post may contain affiliate links

    Lacto Fermented Mayonnaise Recipe

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    This Lacto Fermented Mayonnaise Recipe is my new mayonnaise of choice! Making homemade mayonnaise is not only much healthier but so much more delicious too!

    A photo of lacto fermented mayonnaise in a glass bowl

    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".

    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!

    How To Make Lacto Fermented Mayonnaise

    Blend the egg in the food processor or blender.

    A process shot of making lacto fermented mayonnaise in a food processor

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

    A process shot of pouring olive oil into a food processor to make lacto fermented mayonnaise

    Add the salt, mustard and apple cider vinegar.

    A process shot showing how to make lacto fermented mayonnaise in a processor

    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.

    How To Use Lacto Fermented Mayonnaise

    • Mix it into homemade salad dressings for a rich and creamy flavor
    • Use it to make homemade coleslaw
    • Spread it on bread or rolls and top with your favorite sandwich fillings for lunch or snacks

    If you’ve tried this recipe for lacto fermented mayonnaise or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM, YouTube and TWITTER.

    📋 Recipe

    Mayonnaise, Lacto-Fermented Recipe

    Cultured Palate

    Store-bought condiments contain undesirable ingredients so consider making your own.

    5 from 3 votes
    Print Recipe
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    Prep Time 2 mins
    Cook Time 3 mins
    Total Time 5 mins

    Course condiment, fermented
    Cuisine American

    Servings 16 servings
    Calories 136 kcal

    Ingredients

      

    • 1 farm fresh egg - may use only the yolk
    • ½ teaspoon salt
    • ½ teaspoon ground mustard optional
    • 2 tablespoon raw apple cider vinegar
    • 2 tablespoon whey or kefir
    • 1 cups olive oil

    Instructions

     

    • 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.
    • Enjoy!

    Notes

    How To Use Lacto Fermented Mayonnaise
    • Mix it into homemade salad dressings for a rich and creamy flavor
    • Use it to make homemade coleslaw
    • Spread it on bread or rolls and top with your favorite sandwich fillings for lunch or snacks

    Nutrition

    Calories: 136kcalFat: 15gSaturated Fat: 2gCholesterol: 10mgSodium: 77mgPotassium: 3mgVitamin A: 20IUCalcium: 4mgIron: 0.1mg

    Keyword fermented foods, kitchen tips, techniques
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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      Recipe Rating




    1. Lea H @ Nourishing Treasures says

      September 02, 2012 at 7:54 pm

      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! :)

      Reply
    2. Amanda says

      September 05, 2012 at 1:51 pm

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

      Reply
    3. deb says

      July 20, 2013 at 2:44 pm

      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.

      Reply
      • Dina-Marie says

        July 20, 2013 at 4:53 pm

        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???

        Reply
    4. deb says

      July 22, 2013 at 3:26 pm

      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?

      Reply
      • Dina-Marie says

        July 22, 2013 at 3:38 pm

        Deb, you are right - the extra virgin is more nutritious but sometimes I just gotta give it for taste!!!! ;)

        Reply
    5. deb says

      July 22, 2013 at 4:27 pm

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

      Reply
    6. Emily Kemp says

      April 03, 2018 at 1:47 am

      5 stars
      Great post, I'm going to read that article on fats. We all just assume fat is bad for us so this is so interesting to know (and good news I love mayo lol).

      Reply

    Primary Sidebar

    Your gut health plays a central role in nutrient absorption, and affects all other systems in your body. The bacterial cultures in your intestines are an often overlooked and neglected part of the average diet.

    Known as the "second brain", your gut has more than 100 million neurons, and needs to be nourished.

    You'll find recipes here that focus on prebiotic ingredients, whole vegetables, and probiotics like kefir, sauerkraut and cheese.

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