We’ll return to the Healing the Gut series on Wednesday.
By request on the Traditional Foods on a Budget Facebook Page, here’s my mayo recipe. You’ll note that it isn’t lacto-fermented. Why? Because I can find no precedent for lacto-fermented mayo in anything I have ever read about traditional foods. There’s tons of evidence and recipes for vegetables and drinks being lacto-fermented, but I can’t find anything on mayo. And since we go through mayo very fast and consume a lot of fermented foods, I don’t feel the need to do the additional steps here. I whip out my mayo in ten minutes, pop it in the fridge and am done with it.
Yes, I am a heretic. A Philistine. And I’m ok with that. 😉
This mayo has more egg yolk than the average recipe. It makes for a richer mayo. Make sure you don’t use all coconut oil to make this mayo, or it will completely solidify in the fridge and turn out with a funny consistency you won’t like once it reaches room temp again.
Hands-on: 10 minutes
1 egg yolk from local, truly free-range and pastured hens in good health
1 tsp apple cider vinegar
1 tsp lemon juice
1/4 tsp dry mustard powder
¼ tsp salt
½ cup of a mix of sesame, coconut and olive oils
In a small bowl, combine the yolk, vinegar, lemon juice, dry mustard and salt. Placing a piece of rubber shelf liner under your bowl will help keep the bowl stable while you work. Place a few drops of the oil into the bowl and whisk until combined. Continue adding drops or a small, steady stream while whisking hard until you have added the entire ½ cup of oil. Move to the refrigerator and chill.
If you have an immersion blender, place the egg yolk, vinegar, lemon juice, mustard and salt in the bottom of a 2-cup mason jar with a wide mouth (make sure your blender fits in first!). Buzz once to combine. Add in a few drops of the oil and buzz to combine until an emulsion forms, 2 or 3 seconds. Pour the remainder of the oil into the jar, then turn on the blender and move it up and down in the jar until the rest of the oil is emulsified. It should take less than 30 seconds for all of the oil to be incorporated. Chill until cold.
You Tube has a video of someone making mayo with an immersion blender, if you’d like to watch. It’s quick and easy and is my preferred method, by far. Another video shows you how to make mayo in a food processor, but I haven’t tried it yet. Ad use traditional oils instead of the canola he recommends. 😉
[boilerplate plate = “sig” search = “replace” usequery=”anything”]