Recipe: Lacto-Fermented Dijon Mayonnaise

This mayonnaise calls for Dijon mustard, adding tang to an otherwise everyday condiment.


  • 1 whole egg
  • 2 egg yolks
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. salt
  • 2 Tbsp. apple cider vinegar
  • 2 cups olive oil
  • 1 Tbsp. fresh sweet whey
  • 1 lemon - juiced


  1. Begin by soaking your blender or food processor bowl and blades in a sink of extremely hot water until you are ready to make your mayonnaise. Dry them off but keep them very warm.
  2. Process the egg and the two yolks together for 1 full minute in the warmed blender or processor.
  3. With the blender or processor still running, slowly add the salt, vinegar, whey, mustard, and lemon juice. Then, with the machine continuing to run, slowly add the oil in a very thin stream of droplets, until you have used half of the oil and the mayonnaise has thickened substantially. You can thin it with a little more vinegar if you like so that it will take more oil, then continue adding the remaining oil in the same fashion as before.
  4. Add more salt and pepper to taste, turn off the machine, and pour the mayonnaise into a clean pint jar. Seal loosely with a lid and band, and set the mayonnaise out on the counter for a day or so to begin the process of lacto-fermentation. Once it starts to bubble a little, seal it tightly and place it in the refrigerator.