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I absolutely love this homemade fermented mayo recipe and I know you will too. You will be surprised at how easy it is to make homemade fermented mayo. Thankfully you won’t have to fumble through it. I show you how to make it here with this great video tutorial:
The Best Homemade Mayo Recipe
Ingredients
- Three egg yolks from pastured hens
- 1 Tbsp Apple Cider Vinegar
- 1 tsp unrefined sea salt/li>
- 2 tsp raw honey
- 1 tsp dijon mustard
- 1 cup extra virgin olive oil
- 1 Tbsp sauerkraut juice (preferred) or whey
Directions
- Place egg yolks in food processor and blend for 1 minute
- Add apple cider vinegar and blend for 30 more seconds
- Add salt, honey and dijon mustard
- Turn the food processor on and pour the oil in very slowly
- If you want the mayo to last a few weeks, add 1 Tbsp whey as your last step. If you do this, allow to sit at room temperature for 7 hours before placing in fridge.
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Further Reading from Around the Web
- 30 Condiments, Seasoning Blends and Dressings You Can Make At Home
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- The Superfood Secret To Making Your Homemade Condiments Last For Weeks
- 5 Ways To Use Kefir That You’ve Never Heard Of
More mayonnaise recipes here!
- Homemade Mayonnaise (with maple syrup)
- Homemade Mayonnaise (with powdered mustard)
- Vegan Mayonnaise
- Whey Good Mayonnaise
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Don't forget, you can use your immersion blender instead of the drizzle method. Saves lots of time. Wish I had seen this before I tried making mayo again with another recipe. Will save and try.
That is true but I have found when I use the immersion blender I don’t get as much lift on the mayo so I end up with half as much…it is easier though from a clean up standpoint. I don’t really mind the drizzle – I measure a cup out into a measuring cup and I just slowly pour it into the food processor and once the mayo starts to pull together I pour a little faster and it goes very quickly. Let me know how you like the mayo!
Whey? Can I use the liquid on top of like Greek yogurt? Or.
The liquid on top of the yogurt is whey.
Yep. I am asking if that is ok to use, in mayo.
It'll probably work great in the recipe. I've used whey from yogurt to make pickles and sauerkraut for years because it was readily available and it works.
Where do I get/How do i make…whey?
You know how after you’ve scooped some yogurt out of the container, sometimes there’s that watery stuff that collects in the indentation left by your scooping? That watery stuff is whey. You can just pour some from your plain yogurt, or you can separate more of it out.
Take a strainer and set it over a bowl or pitcher. Line the strainer with several layers of cheesecloth, or with an unbleached coffee filter, or a nut milk bag. Scoop plain yogurt into the cheesecloth or filter lined strainer. Fold the cheesecloth up over top. Let drain in the fridge overnight. The longer you let it strain, the more whey will come out. The yogurt will become thicker, and eventually it will be super thick, almost like cream cheese. After it’s strained for a while, you can put a weight on top to help press out more whey and make it more cheese-like. The liquid is cultured whey, full of good probiotics. The yogurt cheese makes a great sub for cream cheese, cottage cheese, or marscapone in recipes.
Fermenting the mayo with whey: what about the vinager, it will not kill the good bacteria? Thanks for the recipe!
The good bacteria thrive in a slightly acidic environment. In fact, the name acidophilus means acid-loving! So the vinegar in this low concentration and the good bacteria in the cultured whey get along just fine in a cultured mayo.
How long does the mayo last if you do not use whey?
A few days
I would love to make my own mayo and I have before but I do not like the taste of olive oil….is there some other oil I could use??
Cindy, you can use any oil or combination of oils you like. The more neutral the flavor of the oil, the more neutral the flavor of your finished mayo. I sometimes use a combination of melted rendered animal fat or melted coconut oil with olive oil for a really sturdy, richly flavored mayo. Most commercial mayonnaises are made with soy oil, which is a very unhealthy oil that is present in most processed and packaged foods. Canola oil is another popular one that’s iffy health-wise, and tends to be processed in a way that damages it. If you are going to use a non-olive vegetable oil, choose cold-pressed grape seed oil, or for a cheaper option, use a cold-pressed, hexane free sunflower or safflower seed oil. Improve the profile of your oil by blending with a healthier oil like olive, coconut, or avocado.
So… what does it taste like? My husband is a picky eater, and I can’t tear him away from his Miracle Whip. (He dislikes most fermented foods ie. sauerkraut, pickles which is why I ask)
Try him.
Michelle–Did your husband approve?
Is there another oil that can be used for making homemade mayo? Believe it or not, I am allergic to Olive Oil – Extra Virgin Cold Pressed. What about Walnut oil?
Catherine, here is one using sunflower oil.
http://www.thehealthyhomeeconomist.com/real-people-making-real-food-in-real/
Thank you so much for this recipe. I found your website through facebook and I am stoked!!! Going to check out all the homemade recipes for items I do not buy anymore. Ketchup!!!!! Again thank you
Just made your mayo today and I love it!!
Yay! 🙂
If I used an immersion blender and the mayo did not thicken up, could I still use the food processor to thicken it or is it too late? Also, will leaving it at room temp with the whey (sauerkraut juice)thicken it at all?
It would be too late I am afraid. No–it doesn’t really thicken further from the whey. You would need to try again. This is why I do not recommend using an immersion blender. Even I get miserable results that way. I have tried it. I recommend using a food processor. Works every time and I consider it foolproof.
thanks…
*sigh*
I finally made the recipe and I liked the taste yay! But I accidentally left it sit out overnight :(. Is it still ok to use?? About 14 hours!
Thanks
Monique
I currently make mayo using lemon juice instead of ACV. Is that ok to sub in to this recipe? I like the idea of mayo that lasts longer, as we typically can’t eat a cup in a week. I just finished fermenting a new batch of sauerkraut so I am ready to try it out!
Sure you can sub with lemon. So excited to hear how it goes!
Delicious – I have tried many homemade mayo recipes, but this one is just the very best. Thank you!
I love this mayo! I just made my third batch the other day but left it on the counter for 24 hours…. is it still ok? I’m thinking yes, but am curious about the 7 hour recommendation, so want to be sure. THANKS!!
Sounds yum. Just wondering if you would eat this when pregnant?
I understand the recommendation is to not have raw eggs when pregnant. Would having fermented mayo with pasturered eggs make a difference?
Yes–pastured eggs are raised in a way that makes them safer.