Enjoy this easy, homemade mayonnaise recipe which utilizes pastured egg yolks. If desired, there is a method of preparation, which uses a lacto-fermentation process in order to extend the shelf life.
- Yield: 3/4 cup (170 G)
- 15 min active / 7 hrs inactive w/ lacto fermented option
- 2 pastured egg yolks, at room temperature
- 2 tsp (10 ml) fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sea salt
- 3/4 cup (180 ml) extra-virgin olive oil *
- 1/8 teaspoon freshly cracked pepper
- 1 tablespoon (15 ml) whey, optional**
- In the bowl of a food processor, combine egg yolks, lemon juice, Dijon and sea salt. Process until combined, about 30 seconds.
- While the motor is running, stream the olive oil through the food processor shoot, drop by drop. It is important that the oil be added very slowly, allowing each addition to fully combine and emulsify, before adding the next.
- Once 1/2 cup (120 ml) of the oil has been added, oil may be added at a slightly increased speed.
- Once all the oil has been incorporated, stir in the pepper and whey, if using. If whey has been added, store in a sealed Mason jar for 7 hours at room temperature before transferring to the refrigerator. Lacto-fermentation will add probiotic benefits and extend shelf life. If not adding whey, refrigerate immediately.
- Chill thoroughly before use; mayonnaise will thicken as it chills. The version without may be stored in the refrigerator for at least 2 weeks; the lacto-fermented version will keep for 2 months or more in the fridge.
* Shop for an extra virgin olive oil that is light and buttery.
**Lacto-fermented option – After making basic blender mayonnaise, stir in whey. Store in an airtight container for 7 hours at room temperature before transferring to refrigeration. Fermentation will extend the mayonnaise shelf life from several days to a month or more.
Sweet mayonnaise variation- Add 1 tablespoon (15 g) sweet pickle relish and 2 tablespoons (40 g) raw honey to mayonnaise. Whisk to combine.
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