Fats & Oils, Lacto-Fermentation & Whey, Recipes, Sides & Spreads

How to Make Lacto-Fermented Mayo (with video!)

June 10, 2013

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!

How to Make Lacto-Fermented Mayo

Here’s what you normally can find in the biggest names of conventional mayo:


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. 😉

The How-To

Lacto-Fermented Mayonnaise

(adapted from “Nourishing Traditions“)

The Fundamentals

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!

This post is a part of Homestead Barnhop, Party Wave Wednesday, Real Food Wednesday, Frugal Days, Sustainable Ways, Thank Your Body Thursday, Simple Lives Thursday, Homestead Barn Hop, Sunday School, Fat Tuesday, Real Food Wednesdays, Thank Your Body Thursday, Party Wave Wednesday, Frugal Days, Sustainable Ways.

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  • Reply Mo June 10, 2013 at 8:54 pm

    Thank you for posting! I’ve started making my own mayo, but usually end up throwing some of it out because it doesn’t keep for very long. I’m so glad to find a recipe that will last longer than a couple of weeks.

    • Reply Katie June 11, 2013 at 8:52 pm

      Hope you like it, Mo!

  • Reply Jennifer Mearns June 10, 2013 at 9:25 pm

    Hi, Katie! I am interested in the idea of making my own mayo, but am concerned about the possibility of salmonella. Does the fermentation process help reduce the risk, or do you just still have to decide whether or not you want to risk it?

    • Reply Katie June 12, 2013 at 6:06 pm

      Hi Jennifer,

      I buy organic and pastured-raised eggs whenever possible, and I have friends who sell us their eggs too – so I know where they are coming from and how the animals look. I am not too worried about it since I have all the information about where, when, and who. It is something that you will have to analyze and decide if it is something you are comfortable doing. I personally would never use factory-farmed eggs from the grocery store in a recipe like this, but I am not too worried about pastured raised eggs. I hope this helps! :)

      Here is a great post about it from Food Renegade as well: http://www.foodrenegade.com/why-im-not-afraid-of-salmonella/


    • Reply Wendy Ray June 17, 2013 at 6:58 am

      This recipe is fascinating… thanks for sharing!
      Regarding the safety issue: in traditional homemade dressings (not fermented), the acidity of the whey kills any (possible, though rare) dangerous bacteria in raw eggs. Lemon juice or vinegar will also do the trick. If you want to be extra cautious, briefly mix your eggs and your “acid”, let it sit for a minute, then proceed with the recipe. I worked in a restaurant kitchen and have it on pretty good authority from a handful of other chefs that this method is acceptable even beyond the home kitchen. Using whey, it makes sense to me that you would start with billions of good bacteria, then they would only multiply exponentially in those seven hours, leaving no possibility for traces of those other bacteria to thrive. If these good bacteria used up all their available oxygen, they would start producing alcohol and even though it still wouldn’t be dangerous at that point, you would KNOW it was happening by smell and taste.

  • Reply Mapu June 10, 2013 at 9:59 pm

    Aloha Katie,
    This past week I’ve been doing research on how to make LF Mayo & your recipe looks great & easy to do! I’m gonna give it a try. Mahalo nui loa!

    Aloha nui~Mapu

    • Reply Katie June 11, 2013 at 8:51 pm

      Enjoy Mapu! :)

  • Reply Erica June 12, 2013 at 5:09 pm

    Hi! It was great to come across this from the Frugally Sustainable blog! I am familiar with the Nourishing Traditions book, but I’ve never seen lacto-fermentation for mayo. I was wondering if thie is healthier than regular homemade mayo with the quality of ingredients being the same or is this just a way of preserving the mayo? I’ve only seen this technique on veggies :) Great stuff though, thanks!

  • Reply Pat June 12, 2013 at 5:29 pm

    I’ve been making mayo using ingredients similar to yours. I like how the coconut oil firms up the mayo when chilled. I use apple cider vinegar instead of lemon juice. I also use just 2 egg yolks and have never considered using raw egg whites. Can you tell what the benefits are of using the egg white? Thanks for sharing!

    • Reply Katie June 14, 2013 at 9:04 am

      Hi Pat,

      I believe the egg white helps make it a thinner consistency. Though I think two egg yolks would make it nice and rich! :)

      — K

  • Reply Stephanie Mckenzie June 15, 2013 at 3:42 pm

    Is it alright to use the liquid from lacto fermented veggies in place of the whey? Thanks so much for your recipe!!

    • Reply Katie June 17, 2013 at 5:54 pm

      Hello Stephanie, I have never tried that in regard to a condiment like ketchup or mayo – but I have in fermenting more veggies (like sauerkraut). If you try it and are successful, let me know how it goes!

      Sorry I couldn’t be of more help,

  • Reply Katie @ Butter Nutrition June 16, 2013 at 9:21 pm

    Great video! I have the same green apple/pear decorations at my house 😉

  • Reply Yvette June 17, 2013 at 10:15 am

    Excellent post! I can’t wait to try this. I make my own mayo pretty frequently but always end up disappointed when I have to throw it out. Your recipe solves that problem. Thank you.

    • Reply Katie June 17, 2013 at 12:12 pm

      Enjoy, Yvette!

  • Reply Marianne June 17, 2013 at 10:50 am

    This is a great recipe (actually, it’s the one I use, including the small part of coconut oil). One step to make it ridiculously easier it to make it with an immersion blender. Put it all in the cylinder it came with or a tall glass, put the blender head on the bottom, turn it on, and pull it up slowly. Go up and down several times, and then cover and ferment. Easy peasy. Your post is going up on my pinterest board.

    • Reply Katie June 17, 2013 at 12:11 pm

      Great tip, Marianne!! Thanks for sharing my post as well. :) –L

  • Reply CC June 23, 2013 at 8:46 am

    I’m sorry to say I tried this with my ninja and I tried this with my immersion blender. The mixture did not thicken with either appliance. If i get a food processor I may try again.

    • Reply Katie June 23, 2013 at 8:57 am

      I am sorry to hear that, CC! I have only used my food processor to make this recipe, and by slowly pouring in the oil it does take a while to get it to completely thicken. I hope that if you get to try it with a food processor you will have more luck!

      Please let me know if I can help in anyway,

  • Reply MKT June 23, 2013 at 8:07 pm

    Where can one buy liquid whey?

    • Reply Katie June 24, 2013 at 8:02 am

      Hello MKT,

      You cannot buy liquid whey, but here is my super easy tutorial on how to make it: http://girlmeetsnourishment.com/gmnwordpress1/how-to-make-liquid-whey-and-greek-yogurt/


      • Reply MKT June 24, 2013 at 9:07 am

        Excellent! Thank you.

      • Reply Christina M June 30, 2013 at 1:22 pm

        I have a question about the liquid whey. I just got myself some yogurt and there was liquid sitting on the top and I poured it into a little container (it is probably just enough to make this mayo) – is the liquid sitting on top whey? Or should I do the straining method mentioned in your other post?

        • Reply Katie June 30, 2013 at 5:14 pm

          Hello Christina,

          You are correct, that is the whey on the top of the yogurt. It should work okay as long as there are no chunks of yogurt in it. :)

          I hope this helps!

  • Reply kvidal June 23, 2013 at 8:18 pm

    This recipe looks fabulous! I made some potato salad the other day and, yes, finding good mayo (without soy or canola or whatever else is in there) is pretty much impossible. I do not have a food processor, so if anyone has had luck making this with a blender ( I have a Vitamix) please let me know. Thanks again!

    • Reply Hannah B June 29, 2013 at 10:48 am

      I just used a blender for this. It is the first time I have tried making homemade mayo ever. It turned out thin, but I think I had too much egg white (long story). I mixed everything but the oil together for 30 seconds, then drizzled in the oil while my blender ran on it’s lowest speed. Mine is nothing special, so I’m sure a Vitamix would do great!

  • Reply kvidal July 4, 2013 at 5:12 pm

    UPDATE– No, the Vitamix did not work! :( it heats up the ingredients. I should have known that, after all, you can make soup in them. I didn’t mix it that long….. but by the time i opened up the top, it was steaming, and not even thick. well, i guess i need to add one more appliance to my kitchen.

    • Reply Katie July 4, 2013 at 6:18 pm

      Sorry to hear that! I guess we finally found something the Vitamix can’t do (that’s an amazing product), I hope you have better luck next time. :)

      Thanks for sharing!

      • Reply Lisa April 21, 2014 at 8:28 am

        I do Mayonnaise in my Vitamix all the time. The trick is just streaming in the oil in a thin thread. It will thicken up beautifully long before it gets hot. You cannot just dump all ingredients into the blender- you need to slowly stream oil in or you will not get an emulsion ie: it will not get thick.

    • Reply Heather November 7, 2013 at 7:19 pm

      I used the vitamix for my mayo. Be sure not to turn it to high speed. I keep mine about variable 6. I make a much larger batch of mayo. On variable it does get slightly warm not steamy. The Vitamix makes a great mayo. They have a recipe in the book, but I have played around with other recipes. This one will work great, just remember to keep the speed low. I put in the eggs and lemon juice/vinegar and pulse a couple of times. Then I add salt/spice. Pulse again a couple of times. Finally I drizzle oil until the mayo consistency I like forms. However, I never had quite so much success until I put my oil in an old wine bottle and put a bottle pour spout on it. It gives a nice even thin stream. I like this recipe since it add so much to the shelf life.

      • Reply Katie November 10, 2013 at 5:16 pm

        Thanks for the tip!! :)

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  • Reply Donna July 6, 2013 at 8:34 am

    Are you using dry mustard or the condiment?

    • Reply Donna July 6, 2013 at 8:35 am

      Nevermind, should have watched the video first.

  • Reply Carmen July 7, 2013 at 9:39 pm

    I love the idea of lacto-fermented condiments. I do make my own mayo but I use ghee instead of the oil. I really want to try this out!

    • Reply Katie July 8, 2013 at 9:19 am

      Yum – ghee would be amazing!

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  • Reply Tina July 21, 2013 at 7:35 am

    I used the basic instructions here: http://www.ehow.com/how_6690497_make-mayonnaise-magic-bullet.html#page=0 to make this in my Magic Bullet, if anyone has one of those. It worked great!

    Question: I used some homemade kefir instead of straight up whey and forgot to cap the jar before letting it sit overnight (I was doing it from memory, but I did set it inside the microwave to keep bugs out). It doesn’t look bubbly this morning and the top looks slightly darker than the rest… Is it still safe? Did I royally screw up by using kefir instead of whey?

    • Reply Katie July 22, 2013 at 2:03 pm

      Hello Tina,

      I would not recommend using kefir as it has not been strained from the whey. I have personally never made it this way and I do not believe the end product would come out the same – I am not sure exactly what to tell you without actually seeing and smelling the mayo. I have never actually heard of someone making mayo with kefir before and my research didn’t pull up anything. I am sorry I am not more help! :(

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  • Reply Kathy September 29, 2013 at 1:08 pm

    Thank you so much for this. I’ve made my own mayo before but with the raw egg, was too afraid to keep it longer than that afternoon. And since I had made it to use for potato salad for a picnic that afternoon, I was too afraid to eat the potato salad once we got to the park! LOL To allow it to sit for 7 hours and then able to keep for 7 months, is AWESOME!! Thanks so very much!!

  • Reply Julie September 29, 2013 at 8:26 pm

    Live this! Great video – makes the recipe so accessible!

    • Reply Katie September 30, 2013 at 6:10 am

      Thanks, Julie!

  • Reply Angelique October 7, 2013 at 7:17 am

    I made this and it turned into a solid after being refrigerated. Is this normal? I’m guessing it’s because of the coconut oil. In the video the coconut oil you used looked like it was a liquid. The oil I used is a solid at room temp.

    • Reply Katie October 7, 2013 at 7:32 am

      Yes, the coconut oil does turn solid when refrigerated. I take out my mayo a little bit in advance to warm it up a little bit, kind of like what I do with butter. An alternative though is to just add olive oil for a less solidified result. :)

      Hope this helps!

      • Reply Angelique October 7, 2013 at 9:20 am

        Thanks :)

  • Reply David October 18, 2013 at 2:07 am

    Hi… Yum. Looks great. I wanted to ask as I have seen LF ketchup recipes, Mayo, Mustard. I do raw milk kefir daily. I wanted to ask though with condiments such as this mayo, does it taste lacto fermenty? Sour like? Who wants a sour mayo? Not I! The same with like Lacto Ferm Ketchup, etc. So I’m asking does this taste soury? Or does it tasty mayo’e lol, but with the added benefits of LF? I’m sure it all depends on how long one ferments, then fridges it to halt the fermentation. Thanks mucho!

    • Reply Katie October 18, 2013 at 9:50 am

      Hi David!

      Great question – surprising, it doesn’t taste sour like kefir at all. :) To be honest, I cannot even taste the whey that is added. To be it tastes like mayo with the LF benefits.

      Hope this helps!

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  • Reply Amanda February 9, 2014 at 1:37 pm

    I am just curious, why can you only use the whey to ferment the mayo? It seems like adding a little yogurt or maybe sour cream would be yummy and would also give the benefits of fermentation… Is there something about using a whole cultured dairy product that gives an undesireable result?

  • Reply William February 19, 2014 at 11:25 am

    Yogurt cultures ferment best between 105 and 112 degrees. How can the cultures in the whey called for in this recipe ferment at room temperature?

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  • Reply Cheri March 5, 2015 at 1:37 pm

    Just made this and it is fermenting in my cupboard right now. It tastes awesome! I’d even say it tastes better than store bought. I used some of it immediately to make a tuna sandwich. I won’t be buying mayo from the store anymore! Thanks for the recipe!

    • Reply Katie March 7, 2015 at 10:50 am

      So happy you enjoy it!! :)

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  • Reply lee August 22, 2015 at 3:56 pm

    Could it work by using sauerkraut juice instead of whey?

  • Reply Kelly Kimpe April 11, 2016 at 5:02 am

    Is there a dairy free way of making this? I would assume they whey from yogurt has dairy in.

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  • Reply Judith April 22, 2016 at 9:15 pm

    I made it just the other day and after one fail in a blender it turned out great when I used my hand mixer and drizzled the oil in a slowly stream. Thanks for the recipe :)

  • Reply Peter Mengos August 24, 2016 at 12:11 pm

    Great guide!

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