I love mayonnaise and this creamy home-made variety tastes in my opinion far superior to shop bought ones. If you use free-range (preferably organic) eggs you also get a completely different colour mayonnaise and grass-foraging chickens have healthier Omega 3 containing eggs. I’m sure you’ve noticed the difference in yolk colours but when you crack an egg from a free range egg, you get a vibrant nearly orange coloured yolk, compare this to a barn coloured egg yolk and you’ll get an insipid pale yellow mayonnaise.
Having used olive oil in the past, I prefer avocado oil, it doesn’t have the overpowering flavour coming through the mayonnaise. Avocado oil is also high in Vitamin E which is reputed for its health benefits to the skin. Avocado oil has been used in studies for healing wounds and found particularly useful for those who suffer with psoriasis.
I used to be nervous of making mayonnaise thinking it would curdle or take ages to make but moving towards a whole-food life, I decided to make this healthier swap and I’ve never looked back. This takes me 3 minutes maximum from start to finish and then you can ferment the mayonnaise in the most natural way possible using whey that you can extract from your kefir.
To obtain the whey from kefir watch my YouTube clip
- 1 cup of avocado oil
- 2 eggs room temperature
- Juice from half a lemon
- ½ a teaspoon of mustard powder
- 2 tablespoons of whey
- Pinch of sea salt
- Add all the ingredients apart (from the whey) to a mason jar
- Place a stick blender in the bottom of the jar and blend on full power until the mayo emulsifies and thickens, takes about 1 minute
- Stir in the whey
- Close the lid on the jar and allow to ferment at room temperature for 5 hours.
- Then place the mayonnnaise in the fridge where it will keep for several weeks, although it never lasts that long in my house!