Fermented Mayonnaise

Mmmm… SO SO Yummy! The first time I made this I LOVED the recipe and it turned out amazing. It was thin like cake batter when I poured it in the jar, but after it fermented and was refrigerated for about a week it was as thick as icing! And OH so tasty! It didn’t have a fermented, tangy taste, which I liked, but it also didn’t taste like regular mayonnaise. This one called for a lot of sesame oil which gave it a very strong sesame taste. We liked it, but if that isn’t a flavor you typically enjoy I’d skip this recipe and move on the second one below. I think Brian really like this version because he associates sesame oil with Asian cooking and he called it his Asian mayonnaise!

Fermented Mayonnaise

• 1 whole egg, free-range and preferably from the farmers market, at room temperature
• 2 egg yolks, free-range and preferably from the farmers market, at room temperature
• ½ teaspoon Dijon-style mustard
• 2 to 3 tablespoons organic lemon juice
• 1 tablespoon Whey (see post on yogurt cheese)
• ¼ teaspoon Celtic or natural sea salt
• ¼ cup extra virgin olive oil
• ½ cup extra virgin coconut oil, warmed until liquefied
• ½ cup sesame oil

1. Combine the egg, egg yolks, mustard, 2 tablespoons of the lemon juice, whey and salt in the bowl of a food processor; pulse until well incorporated.
2. Combine the olive oil, coconut oil and sesame oil in a liquid cup measure. With the motor running add the oils drop by drop into the food processor to form a mixture that has the consistency of a thin cake batter. Taste; add salt and/or some or all of the remaining tablespoon of lemon juice as needed.
3. Transfer to a clean 1 pint container. Seal tightly and let sit at room temperature for 7 hours, then transfer to the refrigerator. The mayonnaise can be refrigerated for several months and will become firmer as it ages.

Sadly enough at Brian’s last Dr.’s appointment we found out he is also sensitive to sesame oil. Most times I don’t worry about it too much since we are usually only using a few drops… but this uses a ½ cup for a pint of mayo! Way too much to continue using it!

Then a friend of mine graciously lent me [amazon_link id=”0967089735″ target=”_blank” container=”” container_class=”” ]Nourishing Traditions by Sally Fallon[/amazon_link]. She overheard me bemoaning the fact that every time I get it from the library there is a 3 month wait for it and then I can’t renew it because someone else has it on hold. Such a popular book! So she has spared the use of hers for the next month or two. I’m SO enjoying it!
The following recipe is from Fallon’s book and it turned out really good! It definitely doesn’t get as thick as regular mayonnaise, but it can be scooped out with a knife to spread on toast, bread, whatever you use it for! I have an AMAZING recipe from a dear friend for a Curried Chicken Salad that is out of this world! Using this mayo makes it taste even better! I’ll have to share it sometime soon! Just talking about it is making me crave it! Maybe as soon as next week we will have it! 😉 I still have to cook the chicken first before I can make it, so it definitely won’t be today!

Anyway, Try out the mayo and let me know how it works for you!

Fermented Mayonnaise – Taken from Nourishing Traditions page 137

• 1 whole egg
• 1 egg yolks
• 1 teaspoon Dijon-style mustard
• 1 ½ tablespoons organic lemon juice
• 1 tablespoon Whey(optional) (see post on yogurt cheese)
• ¾ – 1 cup extra virgin olive oil or expeller-expressed sunflower oil or a combination
• Generous pinch of Celtic or natural sea salt

• In your food processor, place egg, egg yolk, mustard, salt and lemon juice and optional whey. (whey will help the mayo to last longer , adds enzymes and increases nutrient content.)Process until well blended, about 30 seconds. Using the attachment that allows you to add liquids drop by drop, add olive oil and/or sunflower oil with the motor running . Taste and check seasoning. You may want to add more salt and lemon juice. If you have added whey, let the mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With whey added, mayonnaise will keep for several months and will become firmer with time. Without whey, mayonnaise will keep for about 2 weeks.

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