We don’t use a lot of mayo in our house, so it never made too much sense to buy the big jars of mayo if we would just end up throwing it away. Then we started our real food journey and let me tell ya, those ingredient lists are scary!
Here’s what you normally can find in the biggest names of conventional mayo:
“SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVORS.” (source)
To me, that reads: “possible GMO soy…factory-farmed eggs… possible GMO beet sugar…WTF is calcium disodium EDTA doing in there…and the mystery meat of flavoring: natural flavor.” I’d rather make my own lacto-fermented mayo, and it’s really not all that hard. I wanted to show you, so I even made you all a video of how easy it is!
I’ve already shared why I am such a fan of lacto-fermentation, and this enzyme-rich homemade mayo will not disappoint! I’d even venture to say it’s better than any mayo you’ve ever had. 😉
(adapted from “Nourishing Traditions“)
1 whole pastured egg
1 pastured egg yolk
1 teaspoon organic mustard
1/2 of an organic lemon, juiced
1 tablespoon liquid whey
generous pinch of sea salt (like this)
1/8 teaspoon of cayenne powder (optional)
1/2 cup cold-pressed olive oil (where to buy olive oil)
1/2 to 3/4 cup expeller-pressed coconut oil (where to buy coconut oil)
1. In a food processor combine the eggs, mustard, lemon juice, whey, sea salt, and cayenne powder. Blend for 30 seconds.
2. With the food processor on and with a slow steady stream, pour the oil into the egg-mixture until the mixture starts to thicken. Add the amount of oil you need to reach desired mayo thickness.
3. Scoop mayo into a mason jar and seal tightly with a lid. Let ferment on the counter for seven hours or overnight. Store in the fridge for up to seven months!