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.
- 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.