Lacto-fermented Mayonnaise

This is a recipe from Nourishing Traditions by Sally Fallon.

Ingredients:

1 pastured whole egg, at room temperature

1 egg yolk, at room temperature

1 teaspoon Dijon-type mustard

1 ½ tablespoons lemon juice

1 tablespoon whey

¾ – 1 cup extra virgin olive oil

Generous pinch sea salt

Mix the egg, egg yolk, mustard, lemon juice, whey and sea salt.  Blend for 30 seconds. I used a hand blender but you could use your food processor.

Add the olive oil very slowly! Drizzle it to a very thin stream, do not pour it in! I only needed 3/4 of olive oil. Add more if needed.

Taste to see if you want more sea salt and lemon juice.

If you added the whey, set the mayonnaise on the counter, covered, for 7 hours, and then refrigerate.  It needs this time to activate the lacto-fermentation.  It should keep for several months in the refrigerator.  Without whey, use the mayonnaise up within 2 weeks. 

What I used some of my Mayo for; Salmon Salad

I used some left over broiled salmon, pull off the skin:

Break it into very small pieces 

Add mayo and seasonings to taste, I like to add minced onion, dill, salt and pepper.

Top some sprouted bread with baby greens and your delicious salad, yummy!