Cultured Whole Egg Mayonnaise
Presevered Food and Condiments

Cultured Whole Egg Mayonnaise

Have you ever heard the song Boom by P.O.D? (If you’ve seen the movie Here Comes the Boom with Kevin James, you’ve heard the song)

Well that is the best way I can describe our egg situation.

We had none for months. None. Egg customers were demanding fresh eggs. Hubby was crying because he couldn’t have a fried egg for breakfast. There was no eggs for baking. Nothing. It was barren. It was empty. It was dark.

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And then the days got longer. The weather started to get tolerable. Wild birds started singing in the morning.

And then…

The hens strutted out of their coop, started beat boxing and stomping their feet and started yelling “Here comes the…BOOM! Here comes the..BOOM! Ready or not! How do you like me now?” and it was a barnyard stomp fest, while the nesting boxes started shooting eggs everywhere like an out of control popcorn maker because they were too full.

True story.

I think I saw my rooster with a dollar sign necklace and a pair of shutter sunglasses.

I can’t collect the eggs fast enough. Customers can’t buy them fast enough. My fridge is just full of eggs. EGGS EVERYWHERE!

And ya’ll, it’s been grrreeat.

Mayonnaise is one of those things that demands fresh eggs. Don’t use store bought eggs, use fresh eggs. Mayonnaise isn’t “cooked” although something scientific happens with the acid in the vinegar. Even still buy fresh eggs from a local farmer. They’re healthier, tastier, and helps out a local farmer. A win for everyone!

Now make this.

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Cultured Whole Egg Mayonnaise

You Will Need:

2 eggs (fresh! and at room temperature)

Generous pinch of sea salt

Pinch of paprika (optional)

1 teaspoon dry mustard powder

2 tablespoons raw apple cider vinegar (or lemon juice)

1 tablespoon of whey

2 cups of oil (I use mainly organic sunflower oil with about a 1/2 cup organic extra virgin olive oil)

Directions

Using a blender or food processor, combine the eggs, sea salt, paprika, mustard powder, vinegar, and whey.

Start the blender (I use the slowest setting because my blender takes off like a rocket) and slowly drizzle in the oil. You just want a tiny stream of oil into the blender. My arm is usually tired by the time I’m done.

Transfer the mayonnaise to a clean jar with a lid.

Let it sit out on the counter for 7 -12 hours to ferment before moving to the fridge (skip this step if you didn’t add the whey).

The mayonnaise will last for about 2 weeks without the whey or about 2 months with the whey.

 

Notes:

I use mainly sunflower with just a bit of olive oil because I don’t like my mayonnaise overly “heavy”. Peanut oil, avocado oil, or organic canola oil would work too.

If you want a thicker mayonnaise mix about 1/4 – 1/3 cup of melted butter into your oil and then proceed with making the mayonnaise.

I use whey collected from my yogurt. Brine from sauerkraut or other fermented vegetables can be used instead.

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Aww spring how I have missed you! There are eggs in the nesting boxes again, mayonnaise on my sandwiches again, and my hens are beat boxing.

…..

Well Ok. Maybe they’re not. That would just be weird.

And amen.

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Shared with: Mostly Homemade Mondays, Mix it up Monday, Good Morning Mondays, Totally Terrific Tuesday, Homestead Blog Hop, Homemaking Link Up, Our Simple Homestead Blog Hop, No Rules Weekend Blog Party 

Cultured Whole Egg Mayonnaise

Ingredients

  • 2 eggs (fresh! and at room temperature)
  • Generous pinch of sea salt
  • Pinch of paprika (optional)
  • 1 teaspoon dry mustard powder
  • 2 tablespoons raw apple cider vinegar (or lemon juice)
  • 1 tablespoon of whey
  • 2 cups of oil

Instructions

  1. Using a blender or food processor, combine the eggs, sea salt, paprika, mustard powder, and whey.
  2. Set the blender on medium slow speed and slowly drizzle in the oil.
  3. Transfer the mayonnaise to a clean jar with a lid.
  4. If you added the whey, let it sit out on the counter for 7 -12 hours to ferment before moving to the fridge.

Notes

The mayonnaise will last for about 2 weeks without the whey or about 2 months with the whey.

I use mainly sunflower with just a bit of olive oil because I don't like my mayonnaise overly "heavy". Peanut oil, avocado oil, or organic canola oil would work too.

If you want a thicker mayonnaise mix about 1/4 - 1/3 cup of melted butter into your oil and then proceed with making the mayonnaise.

I use the whey collected from my yogurt. Brine from sauerkraut or other fermented vegetables can be used instead.

http://www.apriltellsall.com/2016/03/cultured-whole-egg-mayonnaise/

 

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