Nutritious Fermented Mayo

Recipe for Nutritious Fermented Mayo

Why in the world would I need to have a homemade mayo recipe when it is so abundant in the store? I’ll tell you why. Its all about the ingredients. It tastes pretty darn good too! Ideally, mayo is one of those essential ingredients that gives zing and moisture to anything you eat it with.

I’m on a mission to avoid processed food. Processed oils, such as canola, can be harmful if ingested over long periods of time. According to Dr. Axe, “It’s one of several vegetable oils that go through the process of being refined, bleached and deodorized. A solvent called hexane is used to chemically extract the oil from the seeds.” Yikes! Solvents! There are so many environmental stresses we can’t control. However, I will control what I put on my sandwich and I’ll keep working on my mayo recipe!

 

Why Fermented?

Fresh mayo is so great. Fermentation is even better! It will not only help the mayo last longer, but will also add an extra pinch of sourness zing that is actually good for you! I explain more about lacto-fermentation here.

This is the ingredient list on a regular mayonnaise label I read the other day: water, soybean oil, high fructose corn syrup, modified cornstarch, sugar and a bunch of other ingredients I cannot spell or pronounce. The only reason this product was invented was to keep it edible longer. Shelf-stable and nutritious are NOT synonymous. Therefore, we all need to make our own homemade mayo!

 

Ingredients:

1 1/2 cups of olive oil

An Egg preferably pastured (not pasturized)

(Alternatively, people go through the effort of making mayo with only egg yolks, but for this recipe, I use the egg white as well.)

a tsp or more of prepared mustard, yellow or dijon

1 tsp sea salt

Tblsp of apple cider vinegar

2-3 tablespoons of fresh lemon juice

fresh garlic (optional)

a pinch of agave or maple syrup (optional)

2 Tbsp of Brine from another fermented vegetable such as sauerkraut

 

How to make Nutritious Fermented Mayo

Mayo can be a really easy-to-make basic. This recipe can be used in salad dressings, as a sandwich spread, or in tuna salad. This recipe pares nicely with my homemade sourdough recipe too. In addition, you’ll feel great about not putting all of those other junk ingredients in your or your family’s diet.

The process is pretty easy.

1. Blend all of the ingredients in a jar  with an  immersion blender OR Blend with the Pampered Chef Smoothie unit or smoothie maker
2. Blend slowly until the mixture blends and resembles mayo (or looks like vanilla pudding!)
3. Scrape mixture into a glass jar with a tight fitting lid. Cover with towel or place in a dark spot where you won’t forget about it.
4. Allow to ferment on the countertop for 10-12 hours.

 

Here is a extra video explaining the ingredients a little more.

Store your dressing in a container with a lid, like this one. It should taste pretty good for a longer period of time (compared to fresh), possibly a couple of months.

Enjoy!

 

Genesis 1:29

And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.

 

Equipment and shopping list:

Weck Jars for storing mayo

Vitamix Blender

Apple cider Vinegar

Olive Oil option

 

Other gardening and shopping ideas:

Try these seeds that are non-GMO, heirloom and organic!

Seed pods if you do not want to start in loose dirt

Worm Castings

Another fun garden organizational tool!

Garden Journal

Gardening gloves (these are awesome)

 

Other Equipment possibilities

Julieanned vegetables are easy with this

Spiralizer (love this option for my vegetables)

Cutting board

Great Blender option

The cutest aprons Ever

Very practical apron option

Pampered Chef Blender with the smoothie attachment that I used in the video

 

Seeds from High Mowing to grow herbs to put in your mayo!

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