Organic mayo full of healthy probiotics--you don't see that every day! This mayo recipe is the real deal, and tastes authentic. I'm a mayo lover, and was super sceptical when it came time to toss out the Hellman's and start experimenting with my own, but take it from me, this recipe delivers.
Now you can eat mayo guilt free! It is still high in fat and calories of course, but that's not what I mean when I say guilt free...ever, I don't count calories (anymore), I read ingredients, and the ingredients in this homemade mayo do not include GMO-oil, sugar, liquid egg yolks (from who knows where) or disodium EDTA. To top it off, this mayo is lacto-fermented and contains all the healthy properties that you read about in Fermented Foods 101.
To keep this mayo organic and GMO-free, use fresh, organic ingredients. If possible, choose local, farm fresh eggs, and invest in some good quality extra virgin olive oil because it makes all the difference! Since mayo is made up of mostly oil, it really does shine through, so don't cheap out. My friend, Alexis, made this mistake the first time she made mayo, and blamed it on my recipe! I never talked to her again! (Just kidding, I'm not that crazy, we're still friends...STRIKE ONE!)
I have experimented with other oils too. Grape seed oil is light and has a different taste...it's pretty good, I'd give it a 6.5 out of 10. I've also used half melted coconut oil, and half extra virgin olive oil and it was a total success, 8.5 out of 10! I now use half coconut oil in my mayo most of the time because it gives it a nice texture and has a subtle cocnut taste which I like. Feel free to experiment with your own oils too, just DON'T use canola, corn, vegetable or other GM-Oils! (Please)
Lastly, because this mayo is fermented, you need to make Basic Whey, so make that ahead of time. The whey in this recipe is the starter culture, and is added to promote fermentation of the mayo. Fermented mayo will last longer without spoiling, and contain beneficial probiotics. Read this article for more info on fermentation.