Fermented Lard Mayonnaise

Recipe Description:

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.

  • Prep Time:
  • Cook Time:
  • 6 thoughts on “Fermented Lard Mayonnaise”

    1. Simply brilliant! I have been so happy about this direction in mayonnaise recipes. I’ve made it 4 years with EVOO and cold pressed sunflower oil, but was always unhappy about the omega 6’s in the sunny oil. What a great idea to use lard!

    2. Thank you for all of these amazing recipes ! I’m wondering if I can substitute coconut oil for the lard in this recipe as i would rather not use lard (I have no source of ‘healthy’ lard where I live). Thank you in advance for your reply.

    3. How does this mayo set up in the fridge? Or can it stay out on the counter? I recently got a bunch of pastured lard and was wondering about using it for mayo!

    4. This mayo does get pretty solid in the fridge but if you bring it out a bit in advance it becomes spreadable.

      I’ve made mayo with coconut oil and other mixed oils before, and it was a very good consistency.

    Leave a Reply

    Your email address will not be published. Required fields are marked *