Lacto-Fermented mayonnaise

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.

Tip:
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.

Notes:
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.

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