Homemade mayonnaise is a world apart from the shop-bought product. You can leave out the sugar, preservatives and unhealthy oils and use wholesome, raw and organic ingredients. I make mine with eggs from my free range birds, homemade Dijon mustard and a mix of grape seed and olive oil, rather than the usual soybean or canola. In the past, the mayonnaise from recipes I followed only lasted a week or so and involved a lot of fuss dribbling in the oil one drop at a time to get the concoction to emulsify (binding of two things together that don’t normally bind like oil and water). We don’t eat mayo every day, so for me it just didn’t seem worth the effort for such a short shelf-life. Then I discovered Lacto-fermented mayonnaise which, with the addition of whey and 7 hours fermenting at room temperature, lasts a couple of months in the fridge. The lacto-fermentation process adds enzymes and increases the nutrient content so the preservation process even makes it better for you!
I adapted this recipe from the wonderful ‘Nourishing traditions‘ by Sally Fallon, which is one of my favourite books on making traditional foods. The Nourishing traditions recipe is made from pure olive oil, but for me, even with light olive oil, the intense olive flavour overpowers the other ingredients. I use 50% light olive oil and 50% grape seed oil. The original recipe also mixes the ingredients using a food processor, adding one drop of oil at a time to emulsify the mayo. If you don’t have a stick immersion blender, I’m afraid that’s still the way to go. For those of you who do, its a 5 -minute job, you just throw everything in at once and blend. The recipe uses whey, if you are not a cheesemaker, you can easily drain it from shop bought yogurt and make delicious Lebnah cheese in the process. You can read how here.
Ingredients (makes 300ml)
– 1 whole egg
– 1 egg yolk
– 1 1/2 tablespoon lemon juice
– 1 tablespoon whey
– 1 teaspoon Dijon mustard
– 1/2 cup grape seed oil
– 1/2 cup olive oil
– 1 teaspoon sea salt
– Stick blender
– Container for blending with a narrow bottom (but wide enough to fit immersion blender)
– Jar with lid
– Measuring cups and spoons
Step 1. Add all ingredients into bowl or jug (if you do not have an immersion blender add all, but the oil at this stage)
Step 2. Immerse the stick blender and blend, starting from the bottom and gradually moving to the top. It will take a few minutes for the mayo to thicken. Continue until the mayonnaise resembles thick cream. If you do not have an immersion blender and are using a hand whisk, whisk all ingredients together first, with the exception of the oil. Then add the oil a few drops at a time, each time whisking until it emulsifies before adding more oil. Likewise, with a food processor, add the oil a drop at a time, but after you have incorporated half the oil in that way, you can just add the remainder.
Step 3. Pour into a jar and seal. Leave on a shelf at room temperature for 7 hours.
Step 4. After 7 hours, the mayonnaise will be thicker and should be stored in the fridge, where it will last for a couple of months. It thickens further with time.