Fermented Homemade Mayonnaise

Ingredients

• 1 egg (Very fresh and at room temperature; the creator says two egg yolks can be used instead.)
• 1 tsp prepared mustard (Good-quality; use a generous teaspoon. Yellow, whole-grain, or stone-ground mustard are suggested.)
• 0.5 tsp salt (The creator recommends good-quality salt.)
• 2 tsp lemon juice
• 2 tbsp ferment brine or whey from plain yogurt (Use brine from a lacto-ferment, such as sauerkraut, beet kvass, or fermented chutney, or whey drained from plain yogurt with live cultures. The creator also says plain store-bought yogurt is an option, but gives no amount for yogurt itself.)
• 1.25 cup oil (Good-quality oil; type not specified.)
• garlic (Optional; chop lightly so it blends more easily. No amount specified.)
• fresh oregano (Optional; add a little. No amount specified.)
• fresh basil (Optional alternative herb. No amount specified.)

Steps

1. 1

   Make sure the egg is very fresh and at room temperature. The creator notes that it will be eaten raw and recommends using an egg from a good source.

2. 2

   Crack the whole egg into a Mason jar suitable for blending. Alternatively, use two egg yolks instead of the whole egg.

3. 3

   Add the prepared mustard, salt, and lemon juice to the jar.

4. 4

   If using garlic, chop it lightly and add it to the jar. Add oregano or basil if desired; the creator suggests fresh herbs as optional additions.

5. 5

   Measure 2 tablespoons of brine from a live lacto-ferment, or use whey drained from plain yogurt with live cultures. Add it to the jar. The creator says plain yogurt may also be used but does not specify an amount for it.

6. 6

   Pour the oil into the Mason jar.

7. 7

   Blend the ingredients with an immersion blender until the mayonnaise is thick. The creator describes this as taking less than a minute when not talking.

8. 8

   Taste the mayonnaise and adjust the seasoning if desired, such as adding more salt or herbs.

9. 9

   Cover the jar and leave it at room temperature for 6 to 10 hours to allow fermentation to begin. The creator says bubbles may form, but they may be difficult to see.

10. 10

    After the room-temperature fermentation, refrigerate the mayonnaise. The creator says it can keep for one or two months, and advises making a new batch if it develops an off smell or mold on top.

Notes

The spoken source ends just after adding garlic and does not provide the blending, seasoning-adjustment, fermentation, or refrigeration instructions. Those later actions are taken from the ordered on-screen text. The source does not specify an oil type, a quantity for optional garlic or herbs, or a measured amount of plain yogurt. The creator describes the refrigerated shelf life as one to two months, but gives no validated food-safety testing; raw egg carries a food-safety risk.

Nutrition per serving

• condiment
• vegetarian
• gluten-free
• dairy-free
• no-cook
• fermented
• make-ahead