How to Make Fermented Mayo
Fermented mayonnaise is a probiotic-enhanced version of the classic emulsion. Fermentation adds tang, extends shelf life, and introduces beneficial bacteria to this versatile condiment.
Category: Condiments & Sauces · Method: Lactic Acid · Time: 3-7d · Difficulty: 2/5 · Yield: varies · Temp: 18-22°C
History
Mayonnaise originated in 18th century France. Fermenting mayo is a modern adaptation that draws from traditional preservation techniques while creating a healthier, more flavorful spread.
Ingredients
- 2 large Egg yolks — Pasteurized eggs are highly recommended for safety when fermenting at room temperature; ensure they are at room temperature before starting.
- 1 cup Olive or avocado oil — Light-flavored; avoid extra virgin olive oil as the high-speed blending can make it taste bitter.
- 1 tbsp Lemon juice — Fresh
- 1 tsp Dijon mustard — Acts as a primary emulsifier and adds depth.
- 1/2 tsp Sea salt — Non-iodized salt is best for fermentation.
- 1 tbsp Whey or brine — Must be raw/unpasteurized (from yogurt or fermented pickles) to provide the necessary Lactobacillus cultures.
Equipment
- Immersion blender or food processor
- Tall narrow jar
- Mixing bowl
Instructions
Combine base
Place yolks, lemon juice, mustard, and salt in a tall, narrow jar that just fits the head of your immersion blender.
Time: 2 min
Emulsify
Pour the oil on top of the other ingredients. Place the immersion blender at the very bottom of the jar. Turn it on high and keep it firmly at the bottom without moving it until a thick white emulsion forms at the base. Once the bottom third is emulsified, slowly tilt and pull the blender upward to incorporate the remaining oil.
Time: 5 min
Tip: If the emulsion doesn't start within 15 seconds, stop and check your positioning.
Add starter
Gently fold in the whey or vegetable brine using a spatula until fully incorporated. This introduces the bacteria that will preserve the mayo.
Time: 2 min
Ferment
Cover the jar loosely with a lid or cloth. Leave at room temperature (18-22°C) for 7 to 12 hours. This allows the lactic acid bacteria to proliferate, lowering the pH and creating a stable, probiotic environment.
Time: 7-12 hours
Tip: Do not exceed 12 hours at room temperature to prevent the oils from oxidizing or the eggs from spoiling.
Refrigerate
Tighten the lid and transfer to the refrigerator. The mayo will thicken further as it chills.
Time: 5 min
Fermentation Timeline
- Hour 1-4: Fermentation begins — Bacteria start multiplying.
- Hour 5-8: Tangy development — Slight sourness develops.
- After 8 hours: Ready — Fermented mayo with enhanced flavor.
Signs of Success & Spoilage
Good signs
- Slight tang
- Creamy texture maintained
- Fresh aroma
- Stable emulsion
Warning signs
- Broken emulsion
- Off-odors
- Unusual colors
- Excessive sourness
Troubleshooting
- Mayo broke
- Cause: Oil added too fast Solution: Start over, add oil very slowly.
- Too sour
- Cause: Over-fermented Solution: Reduce fermentation time next time.
- Too thin
- Cause: Excess liquid Solution: Use less whey or lemon juice.
Storage
Refrigerator in a sealed glass jar Keeps 1-2 months. The fermentation process significantly extends the shelf life compared to fresh mayo (which lasts 1-2 weeks). Always use a clean spoon to avoid introducing mold-causing bacteria.
Health Benefits
- Probiotics
- Healthy fats from quality oil
- Choline from egg yolks
- Enhanced nutrient absorption
Serving Suggestions
- In sandwiches and wraps
- As base for aioli
- In potato salad
- For dipping vegetables
- In deviled eggs
Related Condiments & Sauces Ferments
Other Lactic Acid Ferments
- Sauerkraut — Vegetable
- Kimchi — Vegetable
- Kefir — Dairy
- Pickles — Vegetable
- Yogurt — Dairy
- Water Kefir — Beverage
- Kraut-Chi — Vegetable
- Curtido — Vegetables
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