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Life Changing – 20 Second Kombucha Mayo

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Mayonnaise is a common condiment that so many of us use regularly. Mayo was said to be the invention of one of the great chefs of France. Marie-Antoine Carême was the personal chef of the Duke de Richelieu in 1756. While the Duke was defeating the British at Port Mahon, his chef was creating a victory feast that included a sauce made of cream and eggs, or what we call mayonnaise.

Store-bought mayo can be filled with oils and chemicals that you don’t want in your diet. I make a mayonnaise that takes 20 seconds to blend together, is probiotic, and is filled with healthy ingredients.  You’ll never want to go back to buying store-bought mayo again. This recipe is in my new book, Cultured Food in a Jar, and I wanted everybody to have this recipe because it’s quite life changing to make your own mayo. I can’t count the times I needed mayo, went to the store, stood in the aisle, looked at the ingredients on all the jars, and just couldn’t buy it. Soybean and canola oils, along with chemicals and preservatives, made me cringe and I would wind up buying healthier versions of mayo at the health food store. But they were super expensive. So, I found a way to make my own. But that required me to stand at a blender and drizzle olive oil into my food processor ever so slowly, so it would slowly emulsify together, which would take five minutes of carefully pouring it till it was done. Now five minutes isn’t a lot of time, but I’m busy, and when I found an immersion stick could do the job in 20 seconds,  I was all over that!

My daughter Maci came over the other day and said, “This mayo is life changing. I never have to buy mayo at the store again. This is so awesome, I can do 20 seconds. You need to tell everybody because it’s like the best thing ever!’

So I am giving you the recipe and video so it can change your life – and because Maci told me I have to, lol. Life Changing Probiotic Mayo might be a new trend. I’m counting on it.

Watch the video:

Kombucha Mayonnaise
Mayonnaise is generally made slowly, blending eggs and oil together over the course of five to seven minutes. However, that has all changed with one of my new favorite kitchen tools: an immersion blender. You can find these just about anywhere that sells mixers and blenders. They’re great for soups and batters, but what they do best is emulsify oil and eggs—in about 20 seconds! A note before you begin: This recipe calls for raw eggs. People with compromised im- mune systems should not eat this. For those of you who do choose to make the mayo, use the freshest eggs possible. The best choice is to get eggs directly from a farm or a reliable vendor at a farmers market; but eggs from cage-free, pasture-raised chickens, which are sold in most grocery stores, are also generally safe.~Donna
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Ingredients
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Instructions
  1. Place all the ingredients in a quart-sized canning jar.
  2. Insert your immersion blender and push it all the way to the bottom of the jar. Blend for a full 20 seconds. Add a few more seconds if it doesn’t seem fully blended.
  3. Transfer the mayo to a container with a lid. It will firm up and get thicker in the fridge.
Recipe Notes

Storage note: This mayonnaise can be stored in a sealed airtight container in the refrigerator for up to 3 months.

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