Fermented Lard Mayonnaise Recipe
This recipe makes a mayonnaise that results is a great texture at room temperature. If you're not going to use it all right away it is best if you store the leftovers in the fridge and set it on the counter 10-20 minutes before you want to use it. It's still spreadable when cold, just very thick.
I use a stick blender and a wide mouth mason jar to make this quickly and easily with minimal clean up. You could also use a regular blender.
3 pastured egg yolks
3/4 Tbsp lemon juice
2 tsp palm sugar or sucanat
1/2 tsp unrefined sea salt
1/2-1 cup melted lard
1/2 Tbsp whey
1/2 tbsp Dijon mustard, optional
Separate the egg whites from the yolks and set the whites aside for another use. Blend the yolks with your blender for about a minute.
Add lemon juice and blend for 30 seconds, then add the sweetener of your choice and sea salt and blend again for 10 seconds. If you choose to use mustard then blend it in now.
Melt lard over very low heat. Remove it from the heat as soon as it's melted, or even a bit before. The goal isn't to cook the egg when you mix it in, but the lard does have to be liquified.
Add the melted lard 1 Tbsp at a time in the beginning, blending between additions. You may add 2 Tbsp at a time once the mayo has successfully emulsified and is getting thicker. If you add too much lard it will separate, so make sure you stop when they mayo has a good spreadable texture. 3/4 of a cup is usually good.
Once the lard is incorporated blend in 1/2 Tbsp of whey, then let it sit on your counter for about 7 hours before storing in your fridge.