Fermented Mayonnaise
Fermented Mayonnaise
Ingredients
- 2 duck eggs, at room temperature
- 1 teaspoon Dijon mustard
- 1 tablespoon fermented lemon brine
- 1 1/4 cups avocado oil, high quality
- 1/2 teaspoon raw honey
- 1 tablespoon cultured yogurt, plain, unsweetened
- 1/4 teaspoon sea salt, or to taste
Instructions
- 1
Ensure all ingredients, especially the duck eggs, are at room temperature. This helps with emulsification.
- 2
In a tall, narrow container (such as a wide-mouth Mason jar or the container that comes with an immersion blender), combine the duck eggs, Dijon mustard, fermented lemon brine, and sea salt.
⏱️ 2 min
- 3
Pour the avocado oil over the egg mixture. Do not stir.
⏱️ 1 min
- 4
Place the immersion blender at the very bottom of the container. Turn it on high and hold it steady until a thick emulsion forms at the bottom. This usually takes about 15-30 seconds.
⏱️ 1 min
- 5
Slowly lift the immersion blender upwards, allowing the oil to be incorporated into the emulsion. Continue blending until all the oil is fully emulsified and the mayonnaise is thick and creamy.
⏱️ 2 min
- 6
Gently stir in the raw honey and cultured yogurt until just combined. Do not overmix.
⏱️ 1 min
- 7
Transfer the mayonnaise to a clean glass jar with a lid. Close the jar tightly.
⏱️ 1 min
- 8
Leave the jar at room temperature (ideally between 68-75°F or 20-24°C) for 12 to 24 hours. The honey will feed the beneficial cultures from the yogurt, which will then ferment the eggs and brine, creating a probiotic-rich mayonnaise. The longer it ferments, the tangier it will become.
⏱️ 720 min
- 9
After fermentation, stir the mayonnaise, then store it in the refrigerator. It will continue to thicken slightly when chilled and can be stored for up to 2-3 weeks.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fermented Mayonnaise
- 2 duck eggs, at room temperature
- 1 teaspoon Dijon mustard
- 1 tablespoon fermented lemon brine
- 1 1/4 cups avocado oil, high quality
- 1/2 teaspoon raw honey
- 1 tablespoon cultured yogurt, plain, unsweetened
- 1/4 teaspoon sea salt, or to taste
Instructions
- 1
Ensure all ingredients, especially the duck eggs, are at room temperature. This helps with emulsification.
- 2
In a tall, narrow container (such as a wide-mouth Mason jar or the container that comes with an immersion blender), combine the duck eggs, Dijon mustard, fermented lemon brine, and sea salt.
⏱️ 2 min - 3
Pour the avocado oil over the egg mixture. Do not stir.
⏱️ 1 min - 4
Place the immersion blender at the very bottom of the container. Turn it on high and hold it steady until a thick emulsion forms at the bottom. This usually takes about 15-30 seconds.
⏱️ 1 min - 5
Slowly lift the immersion blender upwards, allowing the oil to be incorporated into the emulsion. Continue blending until all the oil is fully emulsified and the mayonnaise is thick and creamy.
⏱️ 2 min - 6
Gently stir in the raw honey and cultured yogurt until just combined. Do not overmix.
⏱️ 1 min - 7
Transfer the mayonnaise to a clean glass jar with a lid. Close the jar tightly.
⏱️ 1 min - 8
Leave the jar at room temperature (ideally between 68-75°F or 20-24°C) for 12 to 24 hours. The honey will feed the beneficial cultures from the yogurt, which will then ferment the eggs and brine, creating a probiotic-rich mayonnaise. The longer it ferments, the tangier it will become.
⏱️ 720 min - 9
After fermentation, stir the mayonnaise, then store it in the refrigerator. It will continue to thicken slightly when chilled and can be stored for up to 2-3 weeks.
⏱️ 2 min