Have you ever whipped up a batch of homemade mayo and thought, “Wow, this is a game changer”? Well, hold on to your aprons because we’re about to take it to the next level with a Mediterranean twist! We’re investigating the idea of homemade mayo made with fermented garlic brine and high-quality organic extra virgin olive oil. This recipe is not only delicious but also a fantastic way to boost your Mediterranean diet game.
Why Make This Mayonnaise Recipe?
Homemade mayo is incredibly versatile, and when you add fermented garlic brine, it becomes a flavor-packed powerhouse. Plus, the fermentation process can extend the shelf life of your mayo, making it a win-win! If you love the rich, fruity taste of extra virgin olive oil, you’re in for a treat.
Busting the EVOO Mayo Myth
I know what you’re thinking—extra virgin olive oil in mayo? “Ewww!” Well, let me bust that myth for you. Great mayo CAN be made with EVOO, and it’s not only possible but incredibly tasty! The rich, fruity flavor of high-quality EVOO adds a depth and complexity to the mayo that you won’t get with other oils. Trust me, once you try it, you’ll never go back. The trick? You need the GOOD stuff, not the crappy stuff that’s been on store shelves for who knows how long.
Tips and Tricks:
- Quality Makes a HUGE Difference: I searched high and low for the best quality nutrient-wise with that complex flavor profile that comes from the good stuff. For me, it’s always Kasandrino’s Extra Virgin Olive Oil. Don’t make this with the crap from the store. Been there, done that – BIG MISTAKE!
- Consistency Matters: If your mayo is too thick, you can thin it out with a little bit of water or more lemon juice.
- Freshness First: Always use the freshest eggs and high-quality olive oil for the best flavor.
- Fermentation Fun: If you’re new to fermenting, don’t worry! The garlic brine is simple to make and can be used in various recipes.
- Storage: Your homemade fermented mayo can last up to 2-3 weeks in the fridge, while regular homemade mayo lasts about 1 week.
Homemade Vegan Mayo?
Have no fear, you can substitute the eggs for 1 tablespoon of the liquid sunflower lecithin, and carry on my friend! The powdered sunflower lecithin works great for dry ingredients like your bread, but the liquid lecithin is excellent at liquid emulsions like mayo. When we first discovered my baby was allergic to so much, I played a lot with the liquid lecithin.
Healthy Homemde Mayo
Equipment
- Imulsion / Stick blender
- 1 wide mount pint mason jar
Ingredients
- 2 garlic I used 2-3 fermented cloves, but fresh cloves of garlic work, too. You could even use 1/2 tsp of garlic powder, if you like. It'll thicken as it re-hydrates in the mayo.
- 2 eggs substitute 1 tbsp sunflower lecithin liquid for vegan mayo
- ⅛ tsp sea salt, celtic grey we call this a pinch
- black peppercorn to taste
- 1 tbsp mustard I used spicy brown, you could also use yellow
- 1 tbsp fresh lemon juice approximately half a lemon, squeezed
- 1 cup extra virgin olive oil Kasandrino's is what I use for top nutrition and flavor.
- 1 tsp fermented garlic brine if you have other ferment you'd like to add, you can do that for added probiotics and shelf life.
Instructions
- Add ingredients to a clean, wide-mouth mason jar.
- Blend with a stick blender (AKA emulsion blender) until well combined. Move the blender up and down in the jar as you use it to thoroughly mix.
Fermentation (optional)
- If using fermented brine, tighten your lid, and then loosen it 1/4 turn.
- Leave your mayo on the counter for 8-12 hours to let the good bacteria in the brine go to work.
- Storage
- Cover with a lid and keep in the fridge.
Video
Notes
Can I use another oil to make this mayo?
Yes, but then it would not qualify for the Mediterranean diet. You’d be missing out on all the great polyphenols and benefits of true extra virgin olive oil. That said, your kitchen – your rules. You could use regular olive oil and skip the benefits of EVOO, you could use avocado oil, or even lard or tallow if you have organic pasture-raised sources for that.Can I make this vegan?
Absolutely! Substitute the eggs for 1 tbsp of sunflower lecithin liquid (not the powder). Follow all the directions the same.Where do I get the extra-virgin olive oil?
I buy only the best, organic extra virgin olive oil from Kasandrino’s. They put quality first, and you can absolutely taste it in the flavor. I became an affiliate after having been a customer for a while, because it was just that good. Buying from clicking on my link helps support my family, and costs you nothing.Nutrition
There you have it, folks! A super easy homemade mayo recipe that’s not only delicious but also Mediterranean diet-friendly. Whether you opt to include the fermented garlic brine or not, this mayo will surely enhance your dishes. Give it a try and let me know what you think in the comments!
For more on the benefits of extra virgin olive oil, check out my article here. It’s life-changing!
