Fermented Homemade Mayonnaise
A simple and healthy homemade mayonnaise recipe that lasts for months thanks to fermentation, made easily with an immersion blender.
7h 5m4Servings
Nutrition
622kcal
2gProtein
1gCarbs
69gFat
Ingredients
Fresh Egg
1 whole
Prepared Mustard
1 tsp
Salt
½ tsp
Lemon Juice
2 tsp
Fermented Brine
2 tbsp
Garlic
1 clove
Fresh Herbs
Optionale.g., oregano, basil, or dill
1 piece
Oil
1¼ cups
Equipment
Immersion Blender
Instructions
1Combine Ingredients
2m
2mAdd Egg
Crack the fresh egg into the mason jar. You can use two egg yolks if preferred, but a whole egg works well.
Add Mustard, Salt, and Lemon Juice
Add 1 tsp of prepared mustard, 1/2 tsp of salt, and 2 tsp of fresh lemon juice to the jar.
Add Fermented Brine
Add 2 tbsp of fermented brine (from sauerkraut, kimchi, or other lacto-fermented vegetables) to the jar. This introduces beneficial bacteria for fermentation.
Add Garlic and Herbs
Finely mince 1 clove of garlic and add it to the jar. Optionally, add a few sprigs of fresh herbs like oregano or basil.
2Emulsify with Immersion Blender
2m
2mAdd Oil
Pour 1 and 1/4 cups of a neutral-flavored oil (like avocado or grapeseed oil) into the jar over the other ingredients.
Blend
Insert the immersion blender all the way to the bottom of the jar. Blend on low speed, keeping the blender at the bottom until a white, emulsified mixture starts to form. Then, slowly move the blender up and down to incorporate all the oil.
3Ferment
7h
7hCover and Ferment
Cover the jar with a lid and let it sit at room temperature for at least 6-10 hours, or until fermentation is active (you may see some bubbles).
4Store and Use
1m
1mRefrigerate
Once fermented, transfer the mayonnaise to the refrigerator. It will last for about 1-2 months. You may notice some separation over time; simply stir or re-blend briefly to re-emulsify.
Tips
Using a neutral oil like avocado or grapeseed oil is recommended to avoid overpowering the mayonnaise flavor.
Ensure your fermented brine is active and bubbly for best results in kickstarting the fermentation.
If you don't have fermented brine, you can use plain yogurt with live cultures as a substitute, though the flavor profile may differ slightly.
Taste and adjust seasonings (salt, lemon juice, mustard) before refrigerating, as flavors can meld and deepen during fermentation.