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Homemade Mayo: Nutrient-dense and Made in Minutes! (with a lacto-fermented option) #traditionalfoods #fermentedfoods #homemademayo #reclaimingvitality

Homemade mayo (with a fermented option)

Chelsea
Nutrient-dense delicious homemade mayo from pastured eggs and organic avocado oil.
Prep Time 5 mins

Ingredients
  

  • 4 pastured egg yolks
  • 1 3/4 cup oil I prefer avocado oil for it's light taste and amazing nutrient content
  • 1 tablespoon of water
  • 1/4 cup lemon juice ACV (apple cider vinegar) (or plain Kombucha for lacto-fermented version)
  • 3/4 teaspoon sea salt
  • Optional: 1/2 teaspoon mustard powder

Instructions
 

  • Put yolks, water, salt, and lemon juice (or ACV) into a food processor (or blender). Process until well mixed.
  • Drizzle the oil in slowly while the food processor is running. Once the oil is added, continue processing until the mayo thickens. About 4 minutes.
  • Transfer to a clean glass jar and use within one week unless you are making the lacto-fermented version.

Notes

To make a lacto-fermented version, use plain Kombucha (the stronger the better) in place of lemon juice/ACV. Let your jar of mayo set on the counter for 5-7 hours after making and then refrigerate. This mayo will keep for a month!
To make a thinner mayo for a dip, replace one egg yolk with a whole egg.
Tried this recipe?Let us know how it was!