Delicious Lacto Fermented Mayonnaise recipe

Looking to elevate your homemade condiments? This Lacto Fermented Mayonnaise recipe is a game-changer! Not only does it bring a rich, creamy texture and tangy flavor to your dishes, but it’s also packed with gut-friendly probiotics. Fermentation enhances both the taste and nutritional benefits, making it a healthier alternative to store-bought mayo. Whether you’re spreading it on sandwiches, using it as a dip, or adding it to your favorite salads, this fermented mayo is a must-try.

This Lacto Fermented Mayonnaise is a creamy, probiotic-rich alternative to regular mayo. Fermentation not only enhances flavor but also extends shelf life while providing gut-friendly benefits.

Lacto Fermented Mayonnaise Recipe

Ingredients:

1 egg yolk (preferably organic, pasture-raised)
1 tsp Dijon mustard
1 tbsp lemon juice (or apple cider vinegar)
1 cup avocado oil (or light olive oil)
½ tsp sea salt
1 tbsp whey (or sauerkraut juice/kefir as a probiotic starter)

Instructions:

In a mixing bowl or food processor, whisk together the egg yolk, mustard, and lemon juice until combined.
Slowly drizzle in the oil while whisking continuously (or blending on low speed) until thick and creamy.
Stir in the sea salt and whey (or other fermentation starter) to introduce probiotics.
Transfer the mayo to a clean glass jar and cover loosely with a lid.
Leave at room temperature for 6-12 hours to allow fermentation. (Shorter for a milder taste, longer for a tangier flavor.)
Once fermented, store in the refrigerator for up to 2-3 weeks.

Tips & Variations:

Use garlic or herbs for extra flavor.
Ensure all ingredients are at room temperature for best emulsion.
If mayo separates, whisk again or blend briefly.

Making your own Lacto-Fermented Mayonnaise is a simple and rewarding way to enjoy a probiotic-rich, homemade condiment. Not only does it offer a deliciously creamy texture and tangy flavor, but it also provides gut-friendly benefits and a longer shelf life compared to traditional mayo. With just a few fresh ingredients and a little fermentation time, you can create a healthier, preservative-free alternative to store-bought versions. Plus, you can customize it with different oils, herbs, or spices to suit your taste.

Have you tried making Lacto-Fermented Mayonnaise at home? We’d love to hear about your experience! Did you experiment with different fermentation starters or add any unique flavors? Let us know in the comments below—we’re excited to see how you make this recipe your own!

Frequently Asked Questions

What are the benefits of Lacto-Fermented Mayonnaise?

Lacto-Fermented Mayonnaise is rich in probiotics, supporting gut health and digestion. It enhances nutrient absorption and boosts immunity while offering a tangy, complex flavor. The fermentation process extends shelf life naturally without preservatives. Made with wholesome ingredients, it’s a healthier alternative to store-bought mayo, free from artificial additives. Plus, it provides beneficial enzymes, making it easier to digest while adding a delicious, creamy texture to your meals.

How long does Lacto Fermented Mayonnaise last?

Lacto Fermented Mayonnaise lasts 2 to 3 weeks when stored properly in the refrigerator. The fermentation process naturally extends its shelf life compared to regular homemade mayo, thanks to the presence of probiotics. Always store it in a clean, airtight glass jar and keep it chilled to prevent spoilage. If the mayo develops an off smell, unusual texture, or mold, discard it. Using fresh, high-quality ingredients and handling it with clean utensils helps maintain its freshness. Over time, the flavor may become tangier due to ongoing fermentation.

Can I make Lacto-Fermented Mayonnaise without whey?

Yes, you can make Lacto-Fermented Mayonnaise without whey by using other natural fermentation starters. Alternatives include sauerkraut juice, kombucha, brine from fermented pickles, water kefir, or a probiotic capsule (opened and mixed in). These provide beneficial bacteria needed for fermentation. Simply replace the whey with an equal amount of your chosen starter. The mayo will still develop a tangy, probiotic-rich flavor while supporting gut health. Just ensure you use a high-quality probiotic source for the best results.