Fermented Mayonnaise

Written By Angela Goertzen

This recipe comes to us from the Nourishing Traditions Cookbook by Sally Fallon

Non fermented mayonnaise only has a shelf life of 1-2 weeks

By fermenting it we can expect it to last a few months so I like to mix up a double batch whenever possible

I personally like to use fermented mayo in recipes that use mayo as it’s base such as tartar sauce or Caesar Salad Dressing. This will help ensure a longer shelf life so I don’t feel like I’m always in the kitchen making something

I did change the recipe slightly by adding a small amount of honey. This is an optional ingredient as the recipe works well without it but by adding the honey it’s giving the beneficial bacteria something to feed off of. It’s up to you if you want to include it or not

If you use the entire cup of oil this mayo is on the thinner side. If you want a thicker mayo, use ¾ cup instead

Equipment:

  • Immersion Blender

  • Wide Mouth Mason Jar

  • Measuring cups & spoons

Ingredients:

1 Whole Egg, room temperature, see notes

1 Egg Yolk, room temperature, see notes

1 tsp Mustard, see notes

1 ½ TBSP Lemon Juice

1 TBSP Whey, Sauerkraut Brine or plain unflavored kombucha

¾ - 1 cup Oil

pinch Salt

1 TBSP Raw Honey, optional

Instructions:

  1. Place your room temperature egg & additional yolk to a wide mouth mason jar

  2. Over top of the eggs add the mustard lemon juice brine, salt & honey if using

  3. Pour the oil over top of everything

  4. Place your immersion blender into the jar ensuring your blade is at the bottom

  5. Pulse the machine a few times to get the emulsion started

  6. Gently tilt your blender to the side, slowly lifting the blade up & down but never above the oil until the entire jar has been emulsified

  7. Place your jar on the countertop covered for 7 hours before placing it in the refrigerator

Shelf life:

  • a few months in the refrigerator

Notes:

  • To bring your eggs to room temperature leave them on the counter for 30-60 minutes

  • If you are on AIP reintroduction stage 1 use 3 egg yolks

    If you are on AIP reintroduction stage 2, make this recipe as written

  • You can use prepared yellow mustard, Dijon mustard or mustard powder

Quart size jar of fermented mayo with a pink plastic lid in front of a wooden cutting board

Angela Goertzen
Next

Caesar Salad Dressing