Homemade mayo, though, that’s a horse of a different color. Creamy. Tangy. Delicious. No non-food ingredients. The perfect ingredient for homemade ranch or blue cheese dressing. One problem, though. It goes bad in a week! While we like mayo just fine, we are hard pressed to go through a pint in a week.
That’s where our friendly lactobacteria come in. I use whey from making yogurt (you can skim a little off the top of your yogurt or collect it if you drip your yogurt) to introduce the friendlies, let it sit on the counter for 7 hours or so, and voila! Mayonnaise with a built in defense system. Now it stays good for 3-4 weeks!
This recipe is adapted from The Mama of Cooking (1975), my all time favorite cookbook. Accept no substitutes.
*Note: You can make mayonnaise by hand, but I’ve never tried it. I always use my food processor because my beating arm is just not that strong. If you look at the food pusher, you should see a little hole in the bottom. That’s for adding oil to emulsions like mayo. When I say to add the oil in step 2, pour it through the food pusher.
Lactofermented Mayonnaise makes 1 pint
1 T dijon mustard
dash cayenne pepper
1 t salt
1/2 c plus 1/4 c olive oil
1/2 c duck fat or olive oil (the duck fat will yield a more mild-tasting mayo)
2.5 T lemon juice
1 T whey (from fermented dairy like yogurt or kefir)
- Place egg, mustard, cayenne, salt, and 1/4 c olive in work bowl of your food processor. Process about a minute, until thoroughly mixed.
- Add 1/2 c of oil through the food pusher.
- When the oil is incorporated (approx. 1 minute), add the lemon juice and whey (again, through the food pusher).
- Add the rest of the oil through the food pusher and process until thickened and smooth.
- Let sit on the counter for 7 hours. If you have a hard time remembering your ferments (like me!), set an alarm in your cell phone. You’ll be glad you did.