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.
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.