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.