Lacto-Fermented Mayonnaise

Lacto-Fermented Mayonnaise

Health Rating
Prep Cook Ready in Servings
15 min 0 min 15 min 4

Ingredients


2 large egg Egg yolk (pastured)
1/2 tsp Dijon mustard
2 tsp Lemon juice (or raw cider vinegar)
1 pinch Sea salt
1/4 cup Extra virgin olive oil (mild flavoured)
1/4 cup Coconut oil (expeller-pressed, melted and cooled - could also use ghee)

Instructions


Throw the first 4 ingredients in a blender and turn on. With motor running SLOWLY add the oils, until incorporated.

Last, add 2-3 tsp of lacto-fermented sauerkraut juice. If you want to take this a step further and actually ferment then leave covered on a counter overnight - then place in fridge. Otherwise, if it weirds you out, put in fridge right away. The sauerkraut juice will make it last longer regardless.

Note:

Use mayo for egg salad (or other salad sandwiches) on Paleo Bread or a yummy Aioli dip for sweet potato fries.



Nutrition Facts

Per Portion

Calories 275
Calories from fat 268
Calories from saturated fat 130
Total Fat 29.8 g
Saturated Fat 14.5 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 11.8 g
Cholesterol 96 mg
Sodium 50 mg
Potassium 12.4 mg
Total Carbohydrate 0.3 g
Dietary Fiber 0.0 g
Sugars 0.1 g
Protein 1.3 g

Dietary servings

Per Portion


Meat Alternative 0.3

Energy sources


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