Probiotics, Spices and Condiments

Lacto-Fermented Homemade Mayonnaise

In my continuing effort to bring you healthy homemade solutions, I now present you with homemade mayonnaise.  When you search the supermarket aisle for mayonnaise you will find that most brands contain canola oil and soybean oil.  Being that 94% of the soy our country produces is GMO, I don’t trust it.  Even though on some of them the label says made with olive oil or avocado oil, they still add canola oil and soybean oil.   The extra virgin olive oil and the avocado oil are much healthier choices.  But they mix them with the canola and soybean oil, which are not healthy and most likely GMO.  If they only used the extra virgin olive oil or the avocado oil, the product would cost that much more and of course would cut into profit margins.  Don’t get me wrong.  I have nothing against a company making a profit.  I just wish they would cater a little more to consumers like me, who wouldn’t mind spending the extra money for a quality healthier product.  So instead, I’ve resorted to making my own.

Yeast Assassin

Today, I’m offering a recipe that I’ve obtained from the Nourishing Traditions Cookbook, by Sally Fallon Morell.  This recipe calls for nothing but the best and healthiest oil(s).  Also, there are no added preservatives (that’s where the whey comes in).  The whey acts as a natural preservative.  Although it’s not necessary to use whey in this recipe, I would do so for preservation purposes.  With the whey added, this mayonnaise will last longer in the fridge than without it.  Whey also imparts many nutrients and enzymes

For whey, you can gather the whey that separates from the store bought yogurt.  Just spoon it out into a mason jar and put it in the refrigerator.

Tummy Tuneup

Or to obtain more whey at once, try making your own yogurt and straining it.  You will get at least a quart and a half of whey as well as two and a half quarts of delicious homemade yogurt.  It will keep in your fridge for 6 months and you can use it for the other lacto-fermented recipes I’ve posted.  For the other lacto-fermented recipes, look under Probiotics in the category section or choose it from the drop down menu under Recipes.

AcidophilusBlast

For those watching their sugar intake, there’s no sugar in this recipe.  You can add some stevia or monkfruit to your taste if you wish, but it’s totally unnecessary.   Also, if you’re not watching your sugar intake, you can add pure cane sugar to your taste.

Ok, here we go:

Homemade Mayonnaise

1 whole egg, at room temperature

1 egg yolk, at room temperature

1 tsp Dijon mustard  (Grey Poupon is the best)

1 1/2 Tbsps. lemon juice (fresh squeezed preferrably)

1 Tbsp. whey (optional)

3/4 to 1 Cup extra virgin olive oil, expeller-expressed sunflower oil or avocado oil or a combination of any 2 or all 3 oils.

1 generous pinch of salt

Place the whole egg, egg yolk, mustard, lemon juice and optional whey into your food processor bowl.

Snap the cover in place.  Then there’s a small hole(s) on the end of the pusher.  Leave the pusher in place and drizzle the oil so that it slowly drips through the small hole(s) while the processor is running.

The oil needs to be drizzled in slowly.

 

Ok, now it’s done.  It only takes about 5 minutes or less.

Spoon it into a pint sized mason jar, or any glass jar with a tight fitting lid.

This homemade mayonnaise will be slightly more liquid than store-bought mayonnaise.

If you’ve added the whey, cover the mayonnaise well, and let it sit on your countertop for 7 hours at room temp before placing in the fridge.

 

With the whey added, the homemade mayonnaise will keep for several months and will get firmer over time.  Without the whey, this mayonnaise will only last about 2 weeks.  This is lacto-fermentation at its finest.  Whey is not only a natural preservative, but also imparts many enzymes and nutrients.

Well, that’s it for now.  If you enjoy my posts and want to receive them in your email, just click on the gray follow button located on the right with the other social media icons.

I do hope you enjoy this homemade mayonnaise.  Nothing beats homemade and this is one perfect example.

Bon Appetit!

 

 

 

 

 

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