Fermented Mayo (Probiotic Kefir Mayonnaise)

This is a nourishing, gut-friendly alternative to regular mayonnaise—rich, creamy, and naturally fermented by kefir yet doesn’t give the after taste or smell of Olive oil in the mayo.

It has zero additives or artificial preservatives.

Its the kefir helping us with the removal of the strong smell of the extra virgin Olive oil in the mayo!

Ingredients

• 1 egg- 50g(preferably fresh, organic)
• 1.25 cup Extra Virgin Cold pressed Olive oil.
• 1 tbsp lemon juice or apple cider vinegar
• 1 tbsp mustard sauce
• 1 finely grated fresh garlic pod
• 2 tbsp kefir or kefir whey.
• 2 tsp honey(optional)-can substitute with monk fruit sweetener too.
• ½ tsp salt
• ½ tsp paprika powder(optional)

Method

1. In a glass bottle,add all the ingredients from the list in order except the olive oil.
2. Now add 1 cup of Olive oil in the bottle along with the other ingredients and use the hand blender to blend continuously until it thickens.
3. Now add the remaining quarter cup of olive oil and blend well until it thickens well into mayo.
4. Cover loosely and leave at room temperature for 5-6 hours to ferment.
5. Refrigerate and use as needed.

Notes

The egg can be directly used from the fridge.

This fermented mayo serves as the base for most of my creamy dressings.

Always use clean utensils or spoon to avoid contamination.

Fermentation introduces beneficial bacteria that support gut health.

Store in the refrigerator; it keeps well for about 2–3 weeks.

I usually prepare a double batch and use a portion to make fermented ranch—perfect for bread sandwiches, pizza dressing, salads, and more.

Fermented Mayo

A nourishing, gut-friendly, creamy, and naturally fermented by kefir yet doesn’t give the after taste or smell of Olive oil in the mayo.

5 from 2 votes

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Ingredients

  

Ingredients

• 1 egg- 50g preferably fresh, organic
• 1.25 cup Extra Virgin Cold pressed Olive oil.
• 1 tbsp lemon juice or apple cider vinegar
• 1 tbsp mustard sauce
• 1 finely grated fresh garlic pod
• 2 tbsp kefir or kefir whey.
• 2 tsp honey optional-can substitute with monk fruit sweetener too.
• ½ tsp salt
• ½ tsp paprika powder optional

Instructions

 

Instructions

• In a glass bottle,add all the ingredients from the list in order except the olive oil.
• Now add 1 cup of Olive oil in the bottle along with the other ingredients and use the hand blender to blend continuously until it thickens.
• Now add the remaining quarter cup of olive oil and blend well until it thickens well into mayo.
• Cover loosely and leave at room temperature for 5-6 hours to ferment.
• Refrigerate and use as needed.

Notes

• The egg can be directly used from the fridge.
• This fermented mayo serves as the base for most of my creamy dressings.
• Always use clean utensils or spoon to avoid contamination.
• Fermentation introduces beneficial bacteria that support gut health.
• Store in the refrigerator; it keeps well for about 2–3 weeks.
• I usually prepare a double batch and use a portion to make fermented ranch—perfect for bread sandwiches, pizza dressing, salads, and more.

With Love, Dar Al Khubz