Why make lacto-fermented mayonnaise? Or any homemade mayonnaise at all? Well…store-bought mayonnaise is nasty. Period.
I don’t care if it says “Olive Oil” or, even worse, “Soy-Based”. It’s junk. It’s bunk. It’s REALLY BAD FOR YOU, and it doesn’t always taste so great either.
We eat A LOT of mayonnaise in our house. We HAVE to. Everyone loves egg salad, tuna salad, potato salad, BLT’s — all the things that require mayo. Sure, you can make those things without it. But do you want to?
Why would you if you can make mayonnaise into health food. That’s right. HEALTH FOOD. It’s not all that complicated either. I even have a way to make it LAST LONGER. Woot.
Just a word on polyunsaturated fats. They are scary. Like…seriously NOT GOOD. They are rancid fats that are hugely inflammatory. Don’t eat them. Or don’t eat them much. Certainly DON’T EAT MAYONNAISE MADE WITH CANOLA OIL if you can help it.
Oh I feel so much better now. On with the good stuff…
We make our mayonnaise with good oils. A mild, high-quality olive oil and an expeller-pressed coconut oil that DOESN’T taste like coconuts. (I love coconutty oil — but not in my mayonnaise.) I substitute the olive oil with avocado oil sometimes, and the coconut oil for ghee sometime. I’ll let you know how it goes.
The reason we ferment it? It helps with the mircobes in your gut. Those are the little guys you WANT in there — they help defend your gut from the bad guys. It also makes the mayonnaise last a HECK of a lot longer. Instead of 2 days it’ll last a couple weeks, or more.
As far as egg yolks go…also awesome for you. Especially raw. Cause when they are runny and not overcooked they are full of lovely lecithin — which HELPS fight heart disease, not cause it. Just make sure you’re looking for eggs from chickens that ran around eating grass and bugs. Cause otherwise…yuck.
Lacto-Fermented Mayonnaise (aka best mayo ever)
This is a small batch. Double the recipe if you know you’re going to need a lot.
- 2 egg yolk (from pastured chickens)
- 1/2 tsp dijon mustard
- 2 tsp fresh lemon juice or raw cider vinegar
- pinch salt
- 1/4 cup MILD flavoured olive oil OR avocado oil
- 1/4 cup expeller-pressed coconut oil, melted and cooled OR avocado oil
- 2 – 3 tsp lacto-fermented sauerkraut juice
- Throw the first 4 ingredients in a blender and turn it on.
- With motor running, SLOWLY add the oils, until incorporated.
- Add the sauerkraut juice.
- TO FERMENT: If you want to take this a step further, leave covered on a counter overnight — then place in fridge. If it weirds you out, put it in fridge right away. The sauerkraut juice will make it last longer regardless.