Lacto-fermented mayonnaise

 

IT is nearly the longest day of the year and the colour palate on my plate tries to bring as much sunshine in as possible.

I love my preserved lemons for flavour burst and their tangy zest.  Carrot salads often accompany various meals and my favourite of all, which I cannot enthuse enough about is the bright, almost neon, delicious lacto-fermented mayonnaise!

Fermented condiments were my initial hook into fermentation as sauerkrauts, kimchis, kefir and kombuchas, never sounded that appealing.  ( That is until you try them!!) So to sure this love to good food and full flavoured fermented yumminess, I am detailing my favourite recipe to encourage you to take the 5 minutes out of your day and spend it in the kitchen getting ready for all those summer BBQs you are going to have.  Trust me, make a big batch, as you won’t be able to resist it!

 

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  • 2 egg yolks
  • 1 t mustard ( or your own fermented mustard)
  • 1T Kombucha vinegar ( Or Apple cider vinegar)
  • 1 T pickle juice (or Whey)
  • 1/4t sea salt
  • 1 cup oil (olive, rapeseed, avocado, rice bran, etc or a blend)

 

HOW TO:

Combine egg yolks, mustard, vinegar, pickle juice and salt in a food processor bowl. Blend well, about 30 seconds. With the food processor running, add the olive oil in as slow a drizzle as possible. Pouring in the oil slowly means it successfully emulsify into mayonnaise. It took me about 5 minutes to slowly pour in the 1 cup of olive oil and complete the emulsification.  Leave it on the countertop for 2 days to ferment before transferring it to the fridge.

Enjoy it on everything, just like I am doing at the present.