Most condiments that you get from the grocery store include several unhealthy ingredients ranging from corn syrup to several preservatives to MSG. The more I read the labels, the more uneasy I get. We don’t use much mayo around here so going without it most of the time is fairly easy. But there are times when I needed mayo; for an egg salad or chicken salad sandwich for example. Still, we just went without and didn’t eat too many egg salad sandwiches. However, when I started the quest to make my own ranch dressing (more on that soon), I discovered I needed mayo. Putting nasty store-bought mayo in my ranch dressing recipe would negate the healthy benefits I was looking for. After scouring the Internet, reading reviews, and doing some experimenting, I finally arrived at a delicious mayo recipe. Does it taste like the Miracle stuff from the store? No. If you are looking to replicate that stuff, good luck. Does it taste like “real” mayonnaise that you buy from the store? I can honestly say I am not sure. I have only sampled “real” mayo a couple times and never liked it. (I grew up on Miracle Whip and so always bought that stuff.) Does it taste awesome? YES! I would definitely spread it on a sandwich, and it is perfect for my new ranch dressing recipe. Another plus is that it is lacto-fermented meaning it keeps longer in the fridge (not as long at store-bought stuff, mind you), and it very good for you. It also makes a little less than 2 cups of mayo, making it an easy amount to consume in the couple of weeks it keeps for.
Recipe adapted from Kelly the Kitchen Kop
3 egg yolks (These stay raw so make sure you have fresh farm eggs from happy hens.)
1/2 tablespoon white wine vinegar
1/2 tablespoon raw apple cider vinegar
Just a little less than 1 tablespoon honey
1/2 teaspoon sea salt
1 cup mild or extra mild tasting olive oil (this is the key…extra-virgin olive oil is too strong)
1/2 tablespoon whey (for lacto-fermenting. It needs to be pretty fresh, such as just drained off yogurt)
*I used my stand mixer running on its fastest speed to make my mayo. You could also use a blender.
Whip egg yolks in the stand mixer for about a minute. Add in white wine vinegar, apple cider vinegar, honey and salt and mix well (about 30 seconds).
With the mixer running on high speed, add in olive oil VERY SLOWLY! I mean like this: “Drip, drip, drip, drip” moving from small drops to a slow stream, stopping every 10 seconds or so to let it emulsify. It should take you somewhere in the ballpark of 5 minutes to add your oil.
Your mayo will go from liquid to a soft pudding consistency when finished.
When all your oil is incorporated, add whey and mix for a few seconds. Transfer finished mayo to a pint jar and let sit on your counter for about 7 hours to let the whey do its lacto-fermenting probiotic magic. Then put the jar of mayo in the refrigerator. Keeps for about 2 weeks in the fridge.