I would never have considered mayo until my fermentation experiments lead me to using up excess brine juices and playing with different kitchen skills.  Enough said!



2 egg yolks
1 tbsp homemade fermented mustard or 1/4 tsp mustard powder
1 tbsp kombucha vinegar/ACV
1 tbsp brine juice
1Tbsp miso or 1/4 tsp sea salt
250ml grapeseed or mild olive oil (current preference is grapeseed oil)

All ingredients should be at room temperature before you start.

1 Place the egg yolks, mustard, vinegar, brine and salt in a food processor. Blend for about 30 seconds, until well combined.

2 With the food processor running, add the oil in as slow a drizzle as possible to emulsify into mayonnaise. It takes me at least three minutes to slowly pour in the oil drip by drip and complete the emulsification. Adjust the salt to taste.

3 Transfer to a clean 250ml jar and leave out at room temperature for two to three days, then transfer to the fridge, where it will keep for at least one month.