FOOD-BASED PROBIOTICS:

Lacto-Fermented Mayonnaise

I did a lot of experimenting to determine which oils provide the best-tasting mayonnaise, whilst providing excellent nutrition – I think this recipe is my fifth variation and I’m finally happy with it! My never-ending thanks to Nourishing Traditions cookbook for providing the lacto-fermentation method whereby the mayonnaise keeps for 3-4 months, rather than a couple of weeks, and results in yet another source of beneficial, food-based probiotics.

When you have a high nutrient mayonnaise composed of good, bio-available fats, you’ll start using it everywhere – dips, dressings, sauces, sandwiches, salads, etc. Remember, healthy fats are not used to make your body fat! They are used for crucial body functions like hormonal pathways and production, healthy hair, skin and nails. The cell membrane is 40% fat – so you need to eat a LOT of good fats to keep your body in optimum health.

Jini’s Homemade Lacto-Fermented Mayonnaise
(Hand-held Blender Method)

Find a glass, ceramic or metal mixing container that is fits fairly closely around your hand-held blender when it is at the bottom of the container (I use a metal milkshake cup). If your oils are cold from the fridge, then warm the mixing container first by running it under hot water for 10 seconds and this may help to counteract the coldness of the oils. If your ingredients are cold, your mayonnaise may not whip and may stay runny, with ingredients separated.

Add these ingredients, in this order:

2 tsp white vinegar
2 tsp fresh lemon juice
1 tsp. raw liquid honey
1/4 tsp mustard powder
1 tbsp. whey*
1/2 tsp Himalayan or Celtic sea salt
3 organic egg yolks

Then add:

1/4 cup Italian extra-virgin organic olive oil at room temperature (must be Italian for the most neutral taste)
1/4 cup cold-pressed organic sesame oil at room temperature
1/2 cup cold-pressed organic safflower oil at room temperature

Important: Make sure all these oils are brand new, or have been refrigerated immediately after opening. Do not use oil that has been sitting on the counter, at room temperature, after opening, as you will not get a good-tasting mayonnaise.

Then with the blender on low whip, mix together for about 10 seconds – you may need to move the blender up and down in the container a few times to mix thoroughly – until the ingredients whip into a mayonnaise consistency.

Pour the mayonnaise into a glass jar, screw the lid on and let it sit on the counter (at room temperature) for 7 hours – the whey in your mayonnaise will now lacto-ferment your mayonnaise. Then place it in the fridge and mayonnaise will now keep for several months (due to the protective bacteria created by lacto-fermenting the mayonnaise with whey).

*If you wish, you can just leave out the whey and refrigerate immediately after making – this mayonnaise will then keep for about 2 weeks. But the taste and texture are better if you use the whey to lacto-ferment it.

If you don’t have a hand-held blender – you can use a traditional blender and the same recipe. But when it comes time to add the oils, you need to add them very slowly, in the thinnest stream you can imagine, whilst the blender is running, in order to have the mayonnaise thick. If you add the oils too quickly, you will end up with liquid mayonnaise and the ingredients will separate out.

About The Oils

Sesame oil lowers LDL cholesterol, is anti-inflammatory, antioxidant, and has been used in numerous clinical trials to inhibit the growth of melanoma and colon cancer cells.

Olive oil exerts anti-inflamatory, antithrombotic, antihypertensive as well as vasodilatory effects both in animals and in humans

Safflower oil is high in Vitamin E and clinical trials have shown it reduces abdominal fat and increases lean muscle tissue, whilst lowering blood sugar (June 17, 2009 Am J Clinical Nutrition.)