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Homemade Lacto-Fermented Mayonnaise

lacto-fermented mayonnaise, mayo

Homemade Lacto-Fermented Mayonnaise
Makes 2 to 2 1/2 cups

Blender or food processor (optional: you can use a whisk)

3 pastured egg yolks, room temperature
1 1/2 – 2 cups olive oil (from a grower you trust)
3-5 tablespoons lemon juice or wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon mustard
2-3 tablespoons whey (from kefir or yogurt, instructions on how to make whey)

1. Mix the egg yolks for 1-2 minutes. If using cold (not room temperature), mix a few minutes more. This is the key to mayonnaise that will set. If you use cold egg yolks, the mayo will not set unless they are warmed up in the blender (or whisked long enough in a warmed bowl).

2. Add the lemon juice (or vinegar), sea salt, and mustard. Mix for 30 seconds more.

3. With the blender running, add the olive oil drop by drop. When I say drop by drop, I mean drop by drop. Or at least a very thin, slow stream. This is the other very important element for making a mayo that will emulsify. If you go too fast, you’ll end up with runny mayonnaise.

4. Once you’ve added about 1/2 a cup of oil, the sauce should have thickened into a heavy cream, and now you can add the oil in a thicker stream. Not too fast, though (especially if you are a beginner). If the mayo becomes too thick, add a few more drops of lemon juice or vinegar.

5. Blend in the whey. Spoon into a mason jar, cover with a lid, and leave it on the counter or in a cupboard (at room temperature) for several hours. Then transfer to the fridge.

Recipe and picture are courtesy of  For more information about this recipe, please visit the full post.



It is better not to use extra virgin olive oil because it will make the mayonaise bitter. Instead, use a light olive oil.
Posted @ Sunday, October 25, 2009 8:09 AM by Cindy Gibson
Actually one egg yolk is sufficient, I agree with the rest of the recipe. I always blend the oil in with fork and when using a hand held blender you can use a whole egg add all the ingredients at the same time. Immerse the blender and start blending slowly from the bottom upwards. You need a tall narrow container for this.Difference is when using the whole egg the mayo has a lighter color. Been making mayo for over 30 years.I liked to use sunflower oil when living in Europe.
Posted @ Monday, November 09, 2009 11:03 AM by conrady
If you are pressed for time but want delicious and healthy mayo also based on Weston Price's teachings, check out the mayo at  
They often have it on sale.
Posted @ Sunday, November 15, 2009 7:05 AM by Suz
A Blender is almost an essential equipment of any kitchen. Still, if you are going to use the device for easy mixing projects, there is no need for you to buy a long lasting system.
Posted @ Monday, May 19, 2014 2:38 AM by Amanda @Ninja Blender Reviews
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