Lacto-Fermented mayonnaise

Creamy, tangy and tasty!
recipe, mayonnaise, fermented foods,ferment
Image by:
Recipe from: 25 January 2016
Preparation time: 15min + Standing time


  • 2
    large egg yolks
  • 5
    Dijon mustard
  • 15
    lemon juice
  • 250
    olive oil
  • pinch of sea salt and pepper
  • 15
    liquid whey
Servings: Change Serving


Place the egg yolk, mustard and lemon juice in a food processor. Blend until smooth.

Keep the motor running while you add a tablespoon of oil at a time until you’re left with about half a cup of oil. The mayonnaise will thicken. Add the remaining oil in a slow steady stream. Add in the salt, pepper and whey.

Decant it into a cooled sterilized jar (see note below) and close the lid. Leave it on your kitchen counter, away from direct sunlight for 12 hours or up to 2 days. Transfer it to the fridge where it can be stored for up to 2 weeks.

As a serving suggestion, fry off some brussel sprouts in some olive oil or butter. Season it with salt and pepper. Serve it on some wooden skewers to transform it into little brussel sprout pops. Serve the mayonnaise as a dipping sauce on the side.


To easily sterilize any glass jars wash them and their lids in some warm soapy water. Rinse them and place them in a preheated oven at 130°C for 15-20 minutes until warm and dry. If you are adding a hot mixture then the jar needs to be hot. If you are adding a cold mixture to the jar then the jar needs to be cooled as well. Close the jar with the lid while it cools to make sure you don’t add any more germs.

Leaving a raw egg product out on your counter for 2 days and then having to eat it sounds insane, right? The whey that is added to the mayonnaise actually transforms it just a little bit that you won’t really notice it unless someone informs you about it.

When left for 2 days it has just a slight bit of fizz, but not enough to make you think it has gone off. This fermentation process it a great way of adding beneficial enzymes and lactic acid to your food without you really tasting it and still allowing you to reap all the benefits.

Recipe reprinted with permission of Illanique van Aswegen.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: ferment  |  recipe  |  fermented foods


Tip of the day

Tomato salad
Marinate fresh tomato slices and red onion rings in an Italian salad dressing and serve as a refreshing alternative to tossed green salad or fruit salad.

Find a recipe


We're talking about ...

Delicious breakfasts
Whip up quick, tasty meals that feed your imagination.


Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.