Lacto-Fermented Mayo Recipe
Homemade mayo is the best mayo out there. I add whey to give it a probiotic boost.
2 Egg Yolks
1 Whole Egg
1 1/2 t. Mustard Powder
1 1/2 t. Salt
1 Squeeze of Honey ~ 1/4 t.
2T Whey or Lemon Juice
3T White Wine Vinegar
3 Cups Sunflower Oil (you can also replace up to a cup of the oil with olive oil if you would like.)
Place the everything but the oil into the blender or food processor and blend for about 30 seconds on high to get it good and mixed.
Now take the spout out and start to slowly add your oil. Start slowly to begin, the eggs need time to start working in the oil, if you put in too much at once it will not mix together and then you will have to start over. Once you have about a 1/2 cup of oil in you can start adding oil a little faster until all the oil is in. It won't look like it is going to turn into mayo until you have about 2 cups of oil in, and then it will start to thicken up.
Once you have all the oil mixed in you are done. See that wasn't so hard now was it? Faster than making a batch of cookies.
Once your mayo is all mixed transfer to a glass jar, a quart mason jar will hold it all, I use a 32 0z jar that holds all but just enough for sandwiches for lunch. It is ready to eat.
If you are worried about cross contamination let this sit on the counter for 2 hours. The acidity of the mayo will help kill any bacteria, but it can do it better at room temperature.
This keeps for about a week.