Homemade Mayonnaise - The Fermented Foody

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Homemade Mayonnaise

Have you ever made a recipe and suddenly wondered why you used to buy the very same in a jar? If you’ve not experienced that feeling, here’s a really easy place to start …

I traditionally bought mayonnaise, starting with the well-known supermarket brands and working my way onto health shop versions that leave out the additives and sugar.

About a year ago, I decided to make some at home.

Not having a clue how to make it, I followed a recipe from a book.  I won’t say which one, because frankly, it wasn’t very good.  Too oily, too runny and generally not a success at all.

So I set about experimenting with a homemade mayonnaise of my own, latterly experimenting with various elements of fermented food … and think (that’s ‘think’ – one can always tweak and improve!) I have a pretty good recipe for it now.

Ooh, Really?!

Type of Oils You can Use

Something I noticed, when I searched the internet for many mayonnaise recipes, was that most seemed to use either Virgin Olive Oil or part olive oil, along with another oil.

Cut me down with a big fat feather, but I really don’t enjoy the taste of olive oil in mayonnaise.  I tried various different types.  Stone ground. Virgin cold-pressed.  Heavy. Light. Etc.  None of them tickled my taste buds in the way I hoped. And this from a lover of olive oil.

I wanted:  Mild. Creamy. Smooth.

I tried Rapeseed.  No more luck than with olives.

So I went in search of other oils.  An adventure that took me to a specialist Italian shop in a nearby town, that I thought may offer an alternative that would be just the ticket.

I opted to try a rice/bran mix.  But still, it didn’t quite hit the bullseye.  Although it was a ‘little’ better.

Don’t get me wrong.  It’s perfectly edible.  It’s just that, for me, the oil was still dominating the flavour.  But remember, you’re not adding sugar to this. Or flavour enhancers. Our taste buds are ruined by the sugary offerings that shops churn out.  You are sticking with a small number of good old-fashioned ingredients.  No more.

I finally pulled back and opted for a simple sunflower oil.  All on its own.  Aww.  Bless.

No frills. No complex mixes.  Just an organic, supermarket purchase and as flavourless an oil as I could muster.

It’s definitely my favourite to date.

I also toyed the with the volume of oil.  Recipes I read were rather generous, but I prefer a thick mayonnaise, so I cut the volume considerably.

Egg Yolk only or The Whole Egg?

I use the whole egg.  It makes for a lovely mayonnaise that isn’t overly rich, meaning it can be used for many dishes without overpowering other flavours.

I don’t know about you, but I’m IN! 😉

Lemon Juice

I used fresh lemon juice at the start, but you’ll notice that there’s no salt in this recipe.

That’s because I make fermented Moroccan lemons and use the juice from those.  They’re pretty salty (!) so you don’t need even a dash more than the lemons offer. And the best part of using the fermented lemons is that you’re now making a probiotic mayonnaise.

Could this get ANY more exciting?!

Blender or No Blender?

I’ve made mayonnaise with a hand whisk.  It can take 20 minutes to make a batch with 2 or 3 eggs.  Pardon for me for opting out of this.  I tried and did it, but you know what? Machines are easier, if you can afford to invest in one.  Lazy old me. 😉

I now use a high-speed blender (takes 1 minute to make it this way!) but I’m sure a normal blender would do the job too, although I haven’t tried.

If you use a normal blender, you would just need to add the oil much more slowly and be sure that you don’t overheat your machine.  I don’t think it would happen making mayo as even with slow addition of the oil, it shouldn’t take too long.  A continuous motion is necessary to make this.  You don’t want to be stopping halfway through the process.

Homemade Mayonnaise

homemade mayonnaiseGather Your Goodies

1 Egg (Use Free Range, to be kind to chickens.  They are at least allowed some time outdoors every day.  Barn Eggs are caged/indoor chickens.)

1/2 Teaspoon Mustard Powder (If you don’t like a slight kick, try using 1/4 teaspoon, but I rather like that the mustard cuts through the oil)

15 ml Fermented Lemon Juice (use a measuring spoon for this)

100 ml Organic Sunflower Oil

It’s Action Time!

Crack your egg into the blender.

Add the mustard powered and lemon juice.

Pop the lid on firmly and set your machine to whatever is right for mayonnaise.

You may have a particular setting (as high-speed blenders do) or it may be a manual one, where you need to judge yourself.  That’s easy to do though, so don’t worry, because as you finish slowly drizzling in the finest drizzle of oil, you will need just a little longer for the mayonnaise to look thick and creamy.  You can see it clearly in the jug.  No guessing required!

With a high-speed blender, I just start adding oil as the machine starts to rev up faster, but before it reaches the peak speed.  Then I pour steadily but reasonably quickly.  The process is so fast and you don’t want to be left with any oil to add when the process has completed.

That’s it!

Transfer to a jar and place in your fridge immediately.  I prefer my mayo chilled and it’s cool enough within minutes and continues to thicken that first hour or so in the fridge.

Keep covered.

homemade mayonnaiseHow Can You Use This Mayonnaise?

  • Lavish it on unleavened chickpea bread, with a sliced egg and a sprinkle of salt and pepper to finish.  Ooh! Yummy.
  • Mix it with tinned tuna, pop it in a hot, crispy baked potato (I do also add a little goats butter to the flesh of the potato first, so it’s a super creamy dish) and add fermented cucumbers (recipe coming soon!)
  • In a sandwich.  Limitless possibilities!
  • Spread over an oat biscuit/crisp bread and top with cream cheese. (I know, naughty, but … sooo good. 😉
  • A summer potato salad (I’ll share a friend’s recipe soon!)

Here are a few health benefits of mayonnaise:


I’m sure you’ll think of a 100 other ways.  Having read that article, I’ve just had another mayo recipe idea!! I’m going to try it very soon and let you know how it turns out. 🙂

What’s the food you’re most likely to accompany with mayo?

KISSES - CBemail-signature1





About the Author Sarah Jackson

I love to experiment with food, write poetry, read, walk in nature, take iphone photographs, sing, cycle, watch good movies, documentaries, dramas and comedy.

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Leave a Comment:

Rebecca says

Love the sound of this recipe! Used to eat mayonnaise all the time until I cut out processed foods, it was the hardest food to give up. Can’t wait to try this gorgeous recipe, thanks 🙂

    Sarah Jackson says

    Great news Rebecca! My pleasure. You’re right. There are some foods that it’s hard to live without. For every one of those, I create a recipe. I’m not into food denial. 😉

    I’m going to try another twist on this recipe very soon. Watch out for amendments to this post!

Robyn says

Why is it that I cannot skim your posts? Your writing style just draws a gal in!! I’m a big ketchup fan….got any of that? 😉

    Sarah Jackson says

    Hey, that’s so good to hear Robyn! Thank you.

    Funny you should mention ketchup! I’m not a ketchup fan myself, but my hubby uses it occasionally and I know it’s a biggie with families and kids in general. I’m in the brown sauce camp. (I didn’t say that! People are generally one or the other. Right? 😉

    However, ketchup has been on my list of things to create for quite a long time and I must do it!

    I’ll push it up the list a bit, especially for you! I just had some other ideas today as I read about mayonnaise, before posting the outbound link. I can feel a condiment phase coming on … 😉

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