Back in 2011 I did a post on fermented mayonnaise which I used for quite a while. However, as life as gotten busier I haven’t been quite as good about planning ahead. I do still try to ferment my mayonnaise, mustard and ketchup as much as possible, but life happens and sometimes it just doesn’t get done. It doesn’t take long, but it means I need to think ahead a little more.

I also don’t like to store it for too long in the fridge as it does end up going bad if it’s in there for more than 2 weeks. For mayo, we only typically use it for our ranch salad dressing recipe or to make tuna salad. Otherwise it just takes up fridge room!

But… I do have a basic paleo mayo recipe that I frequently use as I DEFINITELY don’t buy the stuff! It’s super simple and only takes a few minutes to whip up (literally)!

I have found that using coconut oil makes it pretty sweet and we don’t like that too much, but light olive oil works find and doesn’t have an overbearing olive oil flavor. It’s been a favorite here! We’ve also subbed out some of the olive oil for sesame oil for a little Asian flair, or add a little garlic and onion for more flavor, or even horseradish… mmmm! That’s REALLY good in tuna salad!

Basic Paleo Mayo Recipe
Ingredients:

• 2 room temperature pastured eggs
• 2 TBSP apple cider vinegar (or fresh lemon juice)
• 1 tsp fine celtic sea salt
• 2 cups light olive oil

Instructions:

1. Combine the eggs, vinegar, salt, in a food processor and pulse a few times until smooth.
2. With the food processor running, add the olive oil a little at a time – almost drop by drop at first – until an emulsion starts to form. I use the top of the food processor that has the little hole in the cup and drips it in perfectly.
3. Continue adding the rest of the oil in a slow, steady stream.
4. Add more salt or other ingredients to taste.
5. Store, tightly covered, in the refrigerator.

I store this in the fridge for about 1 month. Occasionally it gets some mold on top. I scoop it off and keep using. I know some people would be a little more cautious. It is definitely mold free for at least two weeks.
Give it a try and let me know what you think! We eat it up!!!!