Place the egg yolks, sugar, and vinegar in a warmed/dry mixing bowl.
Whisk to combine ingredients.
Then very slowly drizzle in the oil while continuously whisking to emulsify the mayonnaise.
Quicken the pace slightly to finish the oil.
Add in seasonings and whisk until thick and glossy.
Put mayonnaise into a container with a lid and store in your refrigerator for about a week.
Japanese mayonnaise is creamier in both color and in texture compared to the American version of mayonnaise.
This mayonnaise has a tangy and sweeter taste - it may resemble Miracle Whip.
Lacto-Fermented Homemade Mayonnaise Recipes
Making lacto-fermented mayonnaise will extend the shelf-life of your mayonnaise recipes.
That way you won't have to make mayonnaise as often because you are naturally preserving this popular condiment with lactic acid.
Step by Step Instructions
3 Raw Organic Pastured Egg Yolks
2 tsp. Organic Raw Honey
1 tsp. Homemade Mustard
1 Tbsp. Organic Raw Apple Cider Vinegar
1 tsp. Unrefined Sea Salt (or to taste)
Blend ingredients for about 30 seconds in an appropriately sized food processor.
1 cup of Extra Virgin Olive Oil (another option is 1/2 cup Extra Virgin Olive Oil and 1/2 cup of Melted Grass Fed Ghee)
Very slowly pour in the oil while food processor is running until an emulsion forms.
Then slowly add in the rest of the oil, but at a little faster pace than at the beginning.
1 Tbsp. Organic Sauerkraut Juice (must contain probiotics)
Finally, add in the sauerkraut juice with the thickened mayonnaise.
Turn off the food processor and pour mayonnaise into a glass jar - cap.
Set out at room temperature for 7 hours to ferment.
Then put into the refrigerator. Should keep for about a month.
Use Real Sauerkraut Juice!
Use "real" sauerkraut juice which helps to preserve this homemade mayonnaise. You'll find this type of sauerkraut in the refrigerated sections of grocery stores.
There will always be some extra sauerkraut juice left in the jar whenever you remove sauerkraut to eat.
Just get a measuring spoon and take what you need for this recipe. And that way it will last longer than most homemade mayonnaise recipes.
Lacto-Fermented Mayonnaise - using Whey
The next homemade lacto-fermented mayonnaise uses whey as a probiotic preservative.
Whey is the cloudy and sometimes yellowish liquid that is extracted during the cheese making process. It's also what you get from straining yogurt.
You can get whey from a good quality yogurt by using a coffee filter or cheesecloth to strain the whey away from the yogurt.
And sometimes you can also skim the whey from the top of a yogurt container.
Step by Step Instructions
1 cup of High Quality Oil Blend
Equal Parts of Melted Aroma-Free Coconut Oil, Extra Virgin Olive Oil, & Cold-Pressed Organic Avocado or Sesame Oil
1/2 tsp. Homemade Dijon Mustard
2 Raw Organic Eggs Yolks
Whisk mustard and eggs yolks together.
Slowly add in the oil blend while whisking to form an emulsion.
Gradually pick up the pace while continuously whisking until you have poured in all of the oil.
Splash of Freshly Squeezed Organic Lemon Juice
1 Tbsp. of Grass Fed Whey
Pinch Sea Salt
Organic Herbs (Tarragon, Basil, etc.)
When you have a creamy mayonnaise, add in the rest of the ingredients one by one. Whisk to incorporate each ingredient.
Let mayonnaise sit on the counter at room temperature in a jar - capped.
Let sit approximately 7 hours to ferment before putting into the refrigerator.
It should keep for a month or so. Great in your salads!
Tips for Your Homemade Mayonnaise Recipes
You'll want to use an organic oil that's cold-processed or as unrefined as possible for the most health benefits.
However, if you use extra virgin olive oil or even extra virgin
coconut oil - you might end up with a mayonnaise that has a very strong
As far as olive oil goes, it could be that most olive oils are not truly the real thing anymore.
And you will need to find a good tasting authentic olive oil source.
Organic aroma-free coconut oil or organic expeller-pressed coconut oil will probably taste better in mayonnaise recipes. However, the virgin coconut oils contain the most lauric acid which is a very healthy fatty acid.
You can try mixing "compatible"
oils together. This is another great way to create better
Whatever you do - stay away from rancid oils, soybean oil, canola oil, and "vegetable" oils. These types of oil will only create free radical damage in your body.
Make Different Flavored Mayonnaise Recipes
Making mayonnaise is really easy once you know the basics to make this
famous sandwich spread.
And you can experiment with many different types of oils
For example, you can make an Aioli mayonnaise which means adding to your recipe 1 to 3 crushed or minced garlic cloves.
You could also take a portion of a finished basic mayonnaise recipe and mix it with different ingredients, herbs, or spices to quickly change the flavor of your mayonnaise.
Some tasty choices are chopped dill, cilantro, fresh basil, capers, minced sauerkraut, wasabi, cayenne pepper, hot sauce, mango chutney, bacon, pistachios, and roasted red sweet peppers.
Learn to be creative with your mayonnaise recipes and try new ideas!
An immersion blender is the quickest way to make smaller batches of many types of homemade mayonnaise recipes.
However, a food processor may give your homemade mayonnaise recipes more volume and you might end up with more.
Either way, you can make a variety of mayonnaise recipes to have ready when you are preparing meals for you and your family!
You can use your homemade mayonnaise to make deviled eggs, egg salads, tuna salads, chicken salads, Waldorf salads, potato salads (red potatoes are lowest in oxalates), ranch dressings, dips, tarter sauce, and coleslaw.
Homemade mayonnaise can also be used as a dressing for cooked veggies and used as a sandwich spread for many different types of sandwiches.