Fermented Probiotic Mayo (paleo. vegetarian)

How good is real mayo! Remember when we were all so scared of fat and we bought that awful fat-free mayo!? If there was no fat in it, what on earth was in it?? Let’s be honest, mayo is pretty much fat & protein. That’s it. So what was in that other stuff? Actually, I don’t even want to know…. Geeze I have eaten some rubbish ‘food-like-products’, especially fat-free stuff. All the fat-free things. Ah well, when you know better you can do better. You can read more about why I love fat now if you want. Or don’t. Whatever spins your tyres. This mayo is delicious, loaded with gut-healthy probiotics and lots of healthy fat, you don’t need to ferment it but it’s what gives this mayo it’s super powers so give it a crack.

2 large eggs
2 tbs apple cider vinegar or lemon juice
Good pinch salt
1 1/2 cups macadamia oil
2 tbs kraut juice (from a jar of kraut you already have, doesn’t really matter what flavour or the contents of 2 probiotic capsules)

Ok there’s a few ways this can go down. You’ll need either an imersion blender, a high speed blender like a thermomix or vitamix or a food processor that has a small bowl attachment. Choose your weapon. Whatever you are using, add your eggs, ACV & salt to the bowl and give it a good blitz for about a minute to combine. Now turn your blender on (I put my thermie on speed 6 which is about 1/2 way on the speed dial) and slowly drizzle in your oil, the drizzling should take you about 3 minutes, if you are not sure how fast to drizzle, go slower. You may need to scrape down the sides occasionally. You should now have a nice thick, light yellow mayo. Have a taste, if it needs more salt, add another pinch. Now add your kraut juice and blend gently to just combine. Pour into clean jars, pop the lid on then either wrap them in a couple of tea towels and pop them in a cooler bag somewhere nice and warm for 24 hrs. In Summer the bench might be fine, in Winter I’d pop a hot water bottle. You can also wrap them in some tea towels and pop them in your slow cooker on the ‘keep warm’ setting. Or, you can pop them in your oven with just the light on for 24hrs. So, choose your own adventure. I had some broth in my slow cooker already so I popped mine, wrapped in tea towels, in a cooler bag & sat it on top of the lid of my slow cooker. Because resourceful.