Healthy Probiotic Mayonnaise

 

Healthy Probiotic Mayonnaise

 

Mayonnaise is a staple in our house. We use it on a ton of different foods.

Sometimes it acts as a sauce for veggies, a dressing, a marinade, a binder for chopped meat or veggie salads… The list goes on.  I’m not a big fan of commercial mayo and its polyunsaturated oil and hydrogenated fats so I choose to use sesame oil or avocado oil for my homemade mayonnaise. Sesame oil has very little flavor (unlike olive oil aioli) and while it’s still high in omega-6 linoleic acid it is certainly a better choice than safflower, corn, sunflower, soybean, cottonseed or canola oils. Avocado oil is probably my favorite for this recipe. It’s a very healthy oil full of monounsaturated fat. I’m still trying to figure out how I can make mayo with butter, but until then…

Recipe yields 2 cups of mayonnaise.

This recipe was adapted from an unknown source. I wish I could give proper credit but it was a friend who told me about a recipe for mayonnaise that used whey. Whoever this real, whole food cook is, they are a genius and truly deserve the credit for this adaptation.

1 Pastured Egg Yolk
2 Tablespoons Yellow Mustard
2 Tablespoons Whey (I use my raw milk yogurt whey, the recipe for that is coming soon. Any good quality plain yogurt or clabber milk whey will work.)
1 Tablespoon Lemon Juice
2 Teaspoons Salt
1 1/2 Cups Organic Avocado Or Sesame Oil

 

Healthy Probiotic Mayonnaise

 

Add the egg yolk, mustard, whey, lemon juice and salt to your blender cup.

I use a KitchenAid handheld blender that comes with a special cup for blending. It’s awesome for sauces and dressings!

Blend on low speed until the mixture is light and frothy. Slowly drizzle the sesame oil into the blender while it’s running. As the mayonnaise gets thicker you can move the stick blender back and forth and up and down to make sure the oil is distributed evenly. When all the oil has been incorporated you should have a thick creamy mayo that is ready for eating.

Store the mayo in a jar with a tight fitting lid the fridge.






 

4 Comments

  1. Angela

    Hi there, do you not need to leave it at room temp for several hrs before refrigerating? Other recipes say you must do this to activate the whey so that it lasts longer. How long does your keep in fridge?. Also, can you use whey powder for this?

    • Hi Angela!
      I usually leave it out only as long as it takes to make it and eat some ;). I don’t think it will really make that big a difference in the probiotic count or keeping ability. The whey I use is from raw milk yogurt so it’s already really active. I would say a pint of this mayo will keep at least 2 weeks in my fridge. After that it may start to separate a little but I’ve never had one go bad, EVER! Whey powder will probably change the texture quite a bit, I wouldn’t recommend it. Powdered whey is also not a probiotic on its own. Clabber, yogurt or kefir whey will all work well in this recipe and all will still have the beneficial probiotics intact. Or you can leave the whey out completely and substitute with a bit of water.
      Hope this helps!
      Courtney

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