Homemade Seed-Oil-Free Fermented Mayonnaise

This quick and easy seed-oil free fermented mayonnaise is so tasty, it will blow any store bought mayo out of the water! And best of all, it’s so much better for you!    

 

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I love mayo! It’s honestly my favorite part of a sandwich (yes, sometimes I make a sandwich just because I want the mayo). When I was in college, I had two Brazilian roommates. They taught me that in many other countries (including Brazil) it’s very common for people to dip their french fries in mayo instead of ketchup or ranch–sign me up! 

 

My favorite brand of mayo is unfortunately full of seed oils, which, because of some health struggles, I generally try to avoid. Enter avocado oil based mayos. The only thing is, I don’t actually love the taste of any store-bought avocado oil based mayo–tragic! Plus, they’re so expensive (but if you are looking to buy one from the store, Costco by far has the best price). 

 

I’ve known for a while that I could make my own but virtually every recipe uses a raw egg. That means you have about 5 days that you can use that mayo before it goes bad. We have two little who don’t really eat much mayo, so there is almost no occasion in which my husband and I will eat a little over a cup of mayo in 5 days–even with how much I love it. We do use mayo as the base for my homemade ranch dressing, but even then, it generally takes us a couple weeks to go through all that. 

 

So making my own mayo wasn’t a solution until I stumbled upon this trick–fermenting the mayo! By adding some type of fermentation liquid the mayo ferments resulting in a homemade mayo that will last in the fridge for weeks! Plus, it tastes incredible! I will point out that there are so many recipes for homemade mayo, each a little different therefore providing a slightly different flavor. If you have a go-to homemade mayo recipe you love, you should be able to add the fermentation liquid to it, let it sit to ferment, and reach the same result as here. In other words don’t feel like you’re locked into this exact recipe–the fermentation liquid is the key to storable mayo. 

 

Ingredients

 

There are several ways you can make homemade mayo. But all recipes generally consist of spices, oil (I would use a healthy oil like avocado or olive), an egg, and vinegar (you can test the recipe with different vinegars to see what flavor profile you like best). But to get fermented mayo you also need some type of fermentation liquid–I like to use whey (the liquid that comes off of yogurt since, because I make my own yogurt, I always have some on hand), but you could also use the brine from sauerkraut or any other liquid from a fermented food. 

 

If you want to use whey and don’t make your own yogurt (you really should it’s so easy and so cheap compared to the actually healthy store-bought yogurts) you can strain the whey off of store bought yogurt. To do this, start with a high quality, plain yogurt that specifically states it contains live, active cultures. You’ll want to avoid using greek yogurt because it already contains much less liquid. Place a strainer or calendar inside or over a large bowl. Then put a linen or cotton towel or a double layer of cheesecloth over a strainer. Put your yogurt in the cloth and wait for the liquid to strain through. This will likely take a few hours or even overnight. You can place the bowl in the fridge while you wait. You can also buy a yogurt strainer and avoid the towel mess.  

 

Instructions

 

This mayo could not be easier. Stick all the ingredients in a jar and mix them together with an immersion blender (this is the one I have and I love it). If you don’t have an immersion blender, I’m sure you could use a regular blender, though I personally have never tried making it that way.

 

 

Then, let the dressing sit on the counter for about 8 hours to ferment. Pop in the fridge and that’s it! You have a delicious, healthy mayo!

 

Love, 

     this Mama