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The Current Homemade Mayo Recipe

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Ingredients
  

  • 3 room temperature egg yolks (preferably from pastured hens)
  • 1/2 teaspoon of sea salt
  • 1/2 tablespoon of apple cider vinegar
  • 1 teaspoon of sugar experiment here - I have used up to 2 teaspoons and I have eliminated this ingredient as well. I find that the sugar cuts the vinegar nicely.
  • 1 cup of oil olive oil and coconut oil are good options - I haven't experimented with anything else
  • 1 tablespoon of fresh whey to preserve.

Instructions
 

  • Add the egg yolks, salt, vinegar, and sugar (if using) to the food processor and pulse to incorporate.
  • Slowly drizzle in the oil through the chute.
  • Add the whey and pulse to combine.
  • Place the mayo into a jar, cover tightly, and set it on the counter to ferment for at least 7 hours.
  • Store in the refrigerator.

Notes

**Mayo that has been fermented will last several months in the fridge. If you choose not to use whey, the mayo will be good for about 2 weeks.**