I’ve spent hours at the stores reading labels, looking for a healthy mayonnaise, but even the ones that read “made with olive oil” and “organic” are filled with soy, canola oil, and additives.
I remember that back home whenever we needed mayo, we just made it. The problem is that it didn’t last long and it is not always convenient to whip a batch every time you need a tablespoon or two, but with the lacto-fermented method, this mayo would last up to 2 months.
If you are using the mayo right away, omit the whey, but if you are saving it for later use follow the lacto-fermented instructions.
Ingredients:
Preparation:
- Blend the egg, vinegar, lemon, mustard, and salt on low to medium speed, if using cold eggs blend until they slightly warm up.
- While the blender is running slowly pour the oil making a very thin, slow stream until mixture thickens, you can increase the speed of the blender to medium to thicken the mayo a little faster.
- Stop the blender as soon as it thickens, if the mixture starts to heat up it will liquefy again, store in an airtight container for up to 3-4 days.
- If you are making the lacto-fermented mayo, add the whey to the mixture once the mayo has thickened, blend evenly, store in an airtight container, set on the counter for 7 hours at room temperature, refrigerate and store for up to 2 months.
*Whey is the clear liquid that forms over yogurt, to obtain whey simply strain some plain yogurt with several layers of cheese cloth.
** When consuming raw eggs, make sure to use fresh, clean, and organic ones**
- 1 cup of avocado oil or macadamia oil, OR ½ cup of avocado oil plus ½ cup of olive oil
- 1 tbsp of apple cider vinegar
- 1 tbsp of lemon juice
- ½ tsp of salt
- ⅛ tsp of ground mustard
- 1 egg or 2 egg yolks (room temperature)
- 1 tbsp of whey (optional)
- Blend the egg, vinegar, lemon, mustard, and salt on low to medium speed, if using cold eggs blend until they slightly warm up.
- While the blender is running slowly pour the oil making a very thin, slow stream until mixture thickens, you can increase the speed of the blender to medium to thicken the mayo a little faster.
- Stop the blender as soon as it thickens, if the mixture starts to heat up it will liquefy again, store in an airtight container for up to 3-4 days.
- If you are making the lacto-fermented mayo, add the whey to the mixture once the mayo has thickened, blend evenly, store in an airtight container, set on the counter for 7 hours at room temperature, refrigerate and store for up to 2 months.
Ashley Austrew July 20, 2012 at 3:00 pm
I had no idea it was so easy. Thanks for posting!
DeAnne July 20, 2012 at 3:22 pm
I am so happy to find this recipe – thank you.
“Consume within a couple of days.”
Because of the egg?
Easy Mayo | Paleo Digest July 20, 2012 at 3:44 pm
[...] all the Paleo/Primal blogs and sites on the web!Easy Mayo My Pure Pantry / Posted on: July 20, 2012My Pure Pantry – I’ve spent hours at the stores reading labels, looking for a healthy mayonnaise, but [...]
Adriana July 20, 2012 at 3:54 pm
Thanks! What’s the fridge life on this?
Edible Harmony July 20, 2012 at 9:33 pm
about 2 days
Sheila July 20, 2012 at 7:15 pm
Thank you–this was just the recipe I was looking for! Easy and not a huge amount of mayo!
Edible Harmony July 20, 2012 at 9:32 pm
linda July 20, 2012 at 7:31 pm
hey there love yor easy reciepe for mayo, jus concerning the raw egg i read somewer that because the lemon is acidic it cooks tha egg same as for cerviche !!! so there fore i assume it would not then be considered raw !!! — jus a thought !!!
Edible Harmony July 20, 2012 at 9:32 pm
lemon wouldn’t really kill salmonella, so you have to choose eggs carefully
cat decat July 21, 2012 at 12:46 am
Use light or extra light olive oil. Otherwise it will turn out bitter.
Terry July 21, 2012 at 6:02 am
I made walnut oil mayo this morning in less than 1 minute by using a stick blender. It is so much easier and quicker than dripping the oil into the emulsion. Here is the recipe: ( all ingredients must be at room temperature)
2 egg yolks; 1 Tbsp. apple cider vinegar; 1 Tbsp. fresh lemon juice; 1 Tbsp. whey (drained from plain yogurt); 3/4 tsp. sea salt; 1 tsp. mustard powder; 1 1/2 cups organic walnut oil.
Place all ingredients except oil in bottom of tall container (comes with stick blender). Place stick blender into container and carefully pour oil around it. Keep stick blender on bottom of container and pulse slowly for 20 seconds to form an emulsion. Gradually raise blender and continue pulsing until mayo is thick. Leave mayo at room temperature for 7 hours to allow whey to ferment it. This mayo keeps in fridge for about one month. See youtube for videos on how to make it.
Edible Harmony July 21, 2012 at 10:06 am
Thanks Terry. I actually made a lacto fermented mayo yesterday. I am just waiting to see how long it really last before I post the new recipe
Rib Eye Roast (Prime Rib) « Edible Harmony July 21, 2012 at 11:45 am
[...] 4 lb of grass-fed rib eye roast 1/4 cup of mayonnaise (see recipe here) 1/2 onion, cut in 4 equal parts 1/4 cup of fresh oregano leaves 8 garlic cloves 2 tbsp of almond [...]
Not Potato Salad « Edible Harmony July 22, 2012 at 11:56 am
[...] head of cauliflower, steamed and diced 5 hard-boiled eggs, diced 1/2 mayonnaise (see recipe here) 1 tbsp of Dijon mustard 1/2 cup of chopped onion 1/2 cup of chopped celery 1/2 to 1 tbsp of dry [...]