Store-bought mayonnaise may be practical, but it comes with all sorts of artificial ingredients that are best avoided. But don’t worry: this lactofermented mayo can be made in a flash. Plus, it’ll be the best you’ve ever tasted!
PRODUCTS YOU WILL
NEED FOR THIS RECIPE
8 EGG YOLKS
3/4 CUP (180 ML) LEMON JUICE
4 CUPS (1 L) OLIVE OIL
1 TSP (5ML) MUSTARD POWDER
4 TSP (20ML) WHEY
SEA SALT TO TASTE
BLACK PEPPER TO TASTE
Fill a small metal or glass bowl with warm water. Let sit for a few minutes while you prepare the rest of the ingredients. After a few minutes empty the bowl and dry the bowl thoroughly.
Combine egg yolks and lemon juice in the warmed bowl and whisk thoroughly.
Place olive oil in a measuring cup with a spout. Drizzle the olive oil in one drop at a time while whisking. Just go very slowly so that the egg yolk can emulsify the lemon juice and oil.
Once you are about halfway through the olive oil start drizzling a little faster. Keep whisking and stop the oil every so often, whisking to be sure it emulsifies.
Once all the oil is incorporated you should have a thick, creamy texture. Whisk in the salt, whey, and mustard powder. Taste and add more salt and pepper if desired.
Let the mixture ferment at room temperature, covered, for 24 hours. Refrigerate or serve.