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Mayonnaise, Lacto-Fermented Recipe
Store-bought condiments contain undesirable ingredients so consider making your own.
Course
condiment, fermented
Cuisine
American
Keyword
fermented foods, kitchen tips, techniques
Prep Time
2
minutes
minutes
Cook Time
3
minutes
minutes
Total Time
5
minutes
minutes
Servings
16
servings
Calories
136
kcal
Author
Cultured Palate
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:
136
kcal
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
77
mg
|
Potassium:
3
mg
|
Vitamin A:
20
IU
|
Calcium:
4
mg
|
Iron:
0.1
mg