Odorless Garlic

In my continuing effort to bring you healthy homemade solutions, I now present you with homemade lacto-fermented mayonnaise.  When you search the supermarket aisle for mayonnaise you will find that most brands contain 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 soybean oil as the main ingredient.  The olive oil or avocado oil are secondary additives.  Reason?  They’re too expensive.  Food manufacturing in the US is centered on profit, so they use cheaper ingredients to increase their profit margin.  Not that I’m against a company making a profit.  But truthfully, I wouldn’t mind paying extra for a better quality product.

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 homemade mayonnaise will last longer in the fridge than without it.  Whey also imparts many enzymes.

Beeyoutiful

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.  Or, you can make your own yogurt in the instant pot and it will yield about a quart and a half of whey each time you make yogurt with a gallon of milk.  You will need a good amount of whey, not only for the recipes I’ve posted so far, but also for the ones I will be posting soon.   Probiotics is crucial in maintaining a healthy gut and a healthy gut is important in boosting your immune system as well as breaking down and extracting the nutrients from the food you eat.  Whey keeps for six months in the fridge, so there’s no need to worry about spoilage.  Also, the Instant Pot is a wonderful small appliance that has many features.  I use my instant pot to make yogurt, rice, hard or soft cooked eggs, pot roast, meat loaf, roast chicken, and for dough proofing when i bake bread or make pizza crust.

For those watching their sugar intake, there’s no sugar in this mayonnaise.  You can add some stevia or monkfruit if you wish,  but it’s totally not necessary.

Ok, here we go:

Homemade Mayonnaise

1 whole egg, at room temperature

1 egg yolk, at room temperature

1 tsp Dijon mustard

1 1/2 Tbsps. lemon juice (fresh squeezed preferrably), or 1 1/2 Tbsps. Apple cider Vinegar (preferrably organic raw, with the mother)

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.  there’s small hole(s) on the end of the pusher as shown in the photo below.

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Leave the pusher in place and pour the oil so that it slowly drips through the small hole(s)

 

 

 

 

 

while the processor is running.  Oil needs to be added slowly.

Keep running the food processor until all the oil has been added.  your mayonnaise will look like this when done.

20240611 161938 Scaled

Put the homemade mayonnaise in a pint sized mason jar, cover and keep out on your counter for about 7 hours.  This is a fermenting period.

After the time is up, place mayonnaise in the fridge.  It will be a little runny at first, but will firm up with time.

Hope you enjoy this recipe!  Remember to eat healthy and stay away from the chemicals in processed foods.

Your body will thank you for it.

Bon Appetit!

 

 

 

 

 

 

 

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