Making your own mayonnaise is easy if you have a good blender or immersion blender. By making your own mayonnaise you can control the kinds of oils used and even make it a probiotic-rich condiment with the addition of whey or starter culture.
Although this recipe uses all olive oil, feel free to change the type of oils used. Use part sunflower or sesame oil (not the toasted kind) or even a different oil.
- 3 egg yolks
- 1 1/2 tsp. lemon juice
- 1 1/2 tsp. raw apple cider vinegar
- 1 tsp. honey (optional)
- 1 pinch of Celtic sea salt
- 1 tsp. prepared mustard
- 1 cup olive oil
- 1 Tbsp. starter culture or whey
- Make sure all your ingredients are at room temperature to start with.
- Put egg yolks, vinegar, salt, mustard, honey (if using) and lemon juice in blender container. Blend briefly to mix.
- With blender on medium speed, start dripping the oil in. A funnel cup or squeeze bottle makes dripping the oil in much easier than pouring from a regular measuring cup. It should take about 2 minutes of continuous slow dripping before the mixture starts to thicken. The trick is to drip the oil into the egg mixture very slowly until it starts to thicken, then begin to add the oil faster. As the mayonnaise thickens you can increase the speed of adding the oil, as well as turning the blender speed up a little.
- Continue to blend until all of the oil has been incorporated into the mayonnaise.
- Add the starter culture and blend until mixed in.
- Transfer to a 24-ounce mason jar, cap tightly, and let sit at room temperature for 8 hours. Move to the refrigerator.
Mayonnaise will continue to thicken as it cools. Fermented mayonnaise will keep at least 2 weeks in the refrigerator.
MAYONNAISE WITH COCONUT AND OLIVE OILS
Follow recipe above, but gently melt 1/3 to 1/2 cup unrefined coconut oil to use in place of an equal amount of olive oil. Do not use more than 1/2 cup coconut oil or the mayonnaise will not spread well when cold.
FIXING TURNED LACTO-FERMENTED MAYONNAISE
Mayonnaise can be tricky to make and can separate into oils and solids. It should not smell unpleasant, though it may be a bit more sour and may look a little yellow. It is still edible, however, as long as it does not smell unpleasant and it has not been subjected to extremely high temperatures.
WHAT YOU’LL NEED:
- 1 quart-size glass measuring cup
- Blender or food processor, freshly washed in very hot water so that it is still warm.
- Slowly pour the turned mayo into the glass measuring cup. Don’t stir it up too much.
- Begin by pouring a very small amount of mayonnaise, a little over a tablespoon, into your warmed blender or food processor. Add 1 teaspoon of mustard and process the mixture until it becomes creamy again.
- Repeat by pouring in the same small amount of turned mayonnaise, then the mustard, and processing until thickened again. You can reduce the mustard as you go if you like, but try to keep the area you are working in warm so that the oils within the mayonnaise begin to bond again.
- Keep doing this until your mayonnaise has bonded again and you have used up all your turned mayonnaise.
You can also use this technique if your mayonnaise did not turn out well when you first made it. Just remember to keep the utensils warm so that the oils are not too cold to be placed in suspension in the mayonnaise.