You can make healthy probiotic mayonnaise in five minutes flat!
Mayonnaise is a staple in our house. We use it on a ton of different foods.
It can be a sauce for veggies, a dressing, a marinade, or a binder for chopped meat or veggie salads… and the list goes on.
Choose the Right Oil for Your Mayonnaise.
I’m not a big fan of commercial mayo and its polyunsaturated oil and hydrogenated fats.
While olive oil is great for French aioli I find it to be too heavy for a traditional American mayo. I like to use avocado oil for my homemade mayonnaise. Avocado oil is 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…
Lacto-Fermented Whey Adds Probiotics and Helps to Preserve It.
I use the lacto-fermented whey from my raw cow’s milk yogurt in this recipe. The whey starts fermentation — adding live bacteria probiotics and preservative acids.
All you need to do is strain some fresh yogurt to get the probiotic-rich golden whey.
Learn how to strain whey from yogurt by following the steps to make labneh cheese.
Probiotic Mayonnaise
Mayonnaise is a staple in our house. We use it on a ton of different foods. It can be a sauce for veggies, a dressing, a marinade, or a binder for chopped meat or veggie salads.
Ingredients
- 1 pastured egg yolk
- 2 tablespoons yellow mustard
- 2 tablespoons lacto-fermented whey or yogurt
- 1 tablespoon lemon juice
- 2 teaspoons salt
- 1 1/2 cups avocado oil
Instructions
- 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 avocado 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 in the fridge.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Susan
Wednesday 2nd of April 2025
I made this recipe last night using my immersion blender. It was working fine until the last 1/2c of oil and then it turned liquid. It was late and I couldn't deal with it so put it in the frig over night. My blender was hot and I thought this was the cause. Rather than throw it out I poured off the oil and started over in my regular blender. The same thing happened. I have been making mayo for years so I am sure of the process. I have never had this happen. I just tried a third time to rescue it and it never thickened so now I am left with total liquid. Do you know what went wrong and is there anything I can do with it as it is now? Thank you, susan PS I have been making yogurt for years also and just tried your raw yogurt. Thank you. I love it. The taste is supreme.
Butter For All
Sunday 27th of April 2025
Hi Susan, I'm really glad you're enjoying the yogurt thank you for leaving a nice note about that.
It sounds like the mayonnaise broke. This can happen when we try to emulsify a little too much oil and the egg yolks can't contain it. Broken mayonnaise is kind of tricky to fix. But the best way to try to fix it is to start with two fresh egg yolks, blend them with a little bit of water until they are frothy. It's important that you don't add any oil at this stage so use clean jar and clean blender. Then you can slowly pour your broken mayonnaise into the new egg yolk mixture while blending. Sometimes this can help re-emulsify the entire batch.
I'm sorry I didn't see your comment earlier, hopefully if it ever happens again you'll be able to move forward with this trick.
Crystal
Monday 10th of April 2023
I use the 2 teaspoons of salt and it seemed very salty, is it possible to use less.
Butter For All
Tuesday 18th of April 2023
Oh of course!
I like my mayo salty, so it gives flavor to the sandwich or whatever I'm making. But you can totally adjust it, it wont have a negative effect at all.
lana
Monday 21st of June 2021
Hollandaise is basically a mayo made with butter, just a thinner consistency. Made me realize why I likes hollandaise so much! :)
Butter For All
Thursday 24th of June 2021
Haha! Good point! Oh man, now I'm totally craving hollandaise. Mmmmmm...
Lucy
Tuesday 21st of April 2020
Nourishing traditions has whey in the mayo recipe. I’ve been putting whey in mine for years(ever since I’ve had NT) and yes you should keep it out of the fridge to ferment for a few hours. I’ve had it last a lot longer than two weeks without deteriorating at all. Although it usually gets eaten sooner.
Butter For All
Tuesday 21st of April 2020
Does it, Lucy?
I guess I've never needed to even look at Sally's recipe, I've been making this one for so long. It most likely originated with her in that case! She's a brilliant woman!
Thanks for the comment,
Courtney
Jo
Saturday 18th of April 2020
Hi Courtney, Can i use Rice Bran Oil to make this mayo?
Butter For All
Saturday 18th of April 2020
Hi Jo,
Yes, you could use any liquid oil, but I have to be honest and I hope you don't take offense, I would not personally recommended and seed or grain oils and they are highly processed. The best oils are the traditional animal fats, olive oil, coconut oil, and avocado oil. I would urge you to get a cold pressed avocado oil for this recipe, or do 1/2 ave 1/2 olive.
To your health,
Courtney