Probiotic Fermented Mayonnaise
Easy Probiotic Fermented Mayonnaise recipe! Creamy, salty, and delicious.
- Prep Time1 min
- Cook Time2 min
- Total Time3 min
Ingredients
- 1 Large Egg At Room Temperature
- 1 tsp Lemon Juice
- 2 tsp Vinegar
- 1/8 tsp Onion Powder
- 1/8 tsp Garlic Powder
- 1 tsp Salt
- 1 C Avocado Oil
- 1 TBS Whey from Plain Yogurt
Method
In a blender, add in your room temperature egg, lemon juice, vinegar, onion powder, garlic powder and salt. Turn to low speed until combined. (**To get your egg at room temp, place it in a warm bowl for 15 minutes)
With your blender still on low, very slowly drizzle in all of your avocado oil.
Next, we’ll glean some whey from your store-bought or homemade yogurt. Simply pour off a TBS of the liquid that rests at the top into a bowl. Add it into the blender and mix on low until incorporated. NOTE: Greek yogurt has less whey so I tend to get regular yogurt for this.
Place the mayo on the counter for 8 hours then store in the fridge. Keep for 1 month.
***It’s very important that your egg is at room temperature as well as your other ingredients. This will help keep your emulsion from breaking.
Probiotic Fermented Mayonnaise - Video
Is HOmemade Mayonnaise Hard to Make?
This Probiotic Fermented Mayonnaise recipe is so easy! However, I didn’t always feel that mayo was easy to make. In fact, it used to frustrate the “who know what” out of me! I would try to do it by hand which seemed to just take forever. After whisking myself into a frenzy, my emulsion would almost always inevitably break. In frustrated exhaustion, I put my whisk away and was done with the whole mess! 5 years later I ran across this video by Downshiftology. She made mayonnaise in 2 minutes without even breaking a sweat! I couldn’t believe it, and I had to try again. What was I doing that was making the process so stressful and difficult?
After a lot of experimentation and research, I realized that my biggest problem was that my ingredients were too cold. Weird right? I decided to get my egg to room temperature as best as I could. The rest of my ingredients are typically housed on the counter or in cupboards, but if you’re one that keeps their vinegar and lemons in the fridge, make sure to get these at room temp too. An easy and quick way to get your egg ready, is to place it in a bowl of warm water for about 15 minutes. That’s all it took! After that my mayonnaise game took a total 180!
The other reason I used to loath making mayonnaise was all the whisking. It seemed like I was wrestling for 10 minutes straight, stressing out the entire time that my mayo would break at any moment. I would try to slowly add the oil, whisk, and hold the bowl. No one told me that when you make homemade mayo that you would need another arm! Again, Downshiftology’s video on using an emersion blender made me realize I was working too hard. I didn’t have an emersion blender, but I figured the process was much the same, so I tried it in my blender. Voila! Easy mayo that took literally minutes to make and no muscle or sweat.
Why Is Probiotic Mayo Better?
This might seem like a silly question. Duh, probiotics right? Absolutely! But there’s more! Not only do you get the benefit of adding probiotics in a super inexpensive way, you also get an extended shelf life for your homemade creamy dressing. Did you know that normal homemade mayonnaise lasts for only a few days? That’s it! A few days! I don’t know about you, but my family doesn’t go through 1 cup of mayonnaise in a few days. Talk about a waste! This probiotic condiment on the other hand lasts an entire month. That’s worth my money, time and effort. Done.
Is it Ok To Eat Raw Eggs?
I am not a nutritionist or a doctor, but I’ve been eating raw eggs my entire life and have never gotten sick off of it. As a kid, ANYTIME my mother made cookies or cakes, banana bread or basically anything with a dough or batter, my siblings and I would be all over it, often fighting over the bowl. Raw eggs really don’t scare me. However, if you’re not too fond of the idea, you can actually pasteurize your own egg yolks and then use them in your mayo. All you need is a thermometer and a pot. Click here to watch a video on how to do that.
