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Here are two condiments that no home should be without! The original recipes are from Kitchen Stewardship. I’ve put these recipes together because you need one to make the other. This is an excellent way to get the nutrition from egg yolks into your diet; it’s tasty too.
Lacto-Fermented Mayonnaise | A Helping of Hope
Adapted from Katie’s recipe.
Overview: Mix egg yolks in a whey-and-vinegar solution until they reach room temperature; this should help protect the yolks from bacteria. Blend the yolk mixture at high speed with oil to emulsify the yolks into mayonnaise. Leave mayonnaise at room temperature to complete the lacto-fermentation process; this will preserve the mayonnaise for a few months when stored in the ‘fridge (although you’ll go through it much faster than that!) and maximize nutrient absorption. Makes 2 cups of mayonnaise; use 1 cup for Probiotic Ranch (see below) and one cup for “regular” use. If you don’t have whey, you can still make the mayonnaise but put it in the ‘fridge as soon as it is finished; it will keep for about 2 weeks.
- 6 egg yolks
- 1/4 cup Apple Cider Vinegar (Organic with “the Mother” enzyme if possible)
- 2 TBSP Whey
- 1 tsp Real Salt
- 1/8 tsp Organic Garlic Powder
- 1/8 tsp Organic Onion Powder
- 1/8 tsp Organic Paprika (optional)
- 2 cups oil; Olive oil, Refined Coconut Oil, or combination (I prefer 50/50)
- Traditional Blender, Mini Food-Processor, or Immersion Blender
- 2 Medium Jars (hold 2 cups each)
- Measuring jug (1 cup or more)
- 1/4 cup, 1 tsp, and 1/8 tsp measures (or you can “eyeball” with a 1/4 tsp measure)
- Egg Separator
- Separate egg yolks from whites. Save egg whites in one of the medium jars for other recipes, like Seventh Day cake, and put in the ‘fridge. If you are using a traditional blender or mini food-processor, put your egg yolks in the blender/processor jar. If you are using an immersion blender, put the egg yolks in the remaining medium jar.
- Add vinegar, whey, salt, and spices to the egg yolks. Mix or blend briefly. Leave on the counter for a minimum of 2 hours. The whey and vinegar should keep the yolks safe from bacteria, so don’t worry!
- If you are using Refined coconut oil, put the jar in the oven with the light on. The light should make the oven warm enough to cause the oil to melt to a clear liquid. Refined coconut oil turns to liquid around 78F, so this step might not be necessary on a hot day.
- If you are using a mini-food processor, add oil, blend, add oil, blend, etc., making sure not to add oil until the previous addition is emulsified into the yolks.
- If you are using an immersion blender, insert it into the jar with the yolk mixture in and start to blend; slowly drizzle the oil into the swirling yolk mixture while blending constantly, making sure the oil doesn’t accumulate before it is emulsified into the yolks.
After the yolk mixture is at room temperature, start the blender with the lid on (if using a traditional blender); once the mixture is swirling around without splattering, remove lid (unless it has an opening for adding liquid) and slowly pour the oil in the vortex (at the center); keep blending until a mayonnaise consistency is reached.
- If you are using an older, less efficient blender like mine, you may need to use a spatula to mix the top half of the mayonnaise so it will combine homogeneously with the better-emulsified lower-half . The safest way to do this is to stop the blender, mix, and go back to emulsifying; repeat as often as needed.
- Leave jar on the counter for 6-8 hours (or overnight) to preserve the mayonnaise. If you used a traditional blender, transfer mayonnaise to a medium jar or container and store in the ‘fridge.
Probiotic Ranch | A Helping of Hope
Adapted from Katie’s recipe.
Overview: mix mayonnaise (see above), yogurt, and spices. If the mayonnaise was made with coconut oil, it will keep and pour better in hot weather than mayonnaise made from other oils. To make the Ranch thicker, add less yogurt; to make it thinner, add more. The yogurt in the Ranch makes it probiotic, aiding with digestion and fighting off infections! Quick Option: Oil can be substituted for Mayonnaise; mix the oil into the yogurt and spice mixture until the desired consistency is reached. The quick option is a little runnier than regular Ranch, but still excellent on salads. Dip Option: reduce mayonnaise in half and mix with 1/2 cup of yogurt cream cheese instead of yogurt; keep the seasonings the same.
- 1 cup Lacto-Fermented Mayonnaise (see above)
- 1 cup homemade plain yogurt
- 1-1/2 tsp (1/2 TBSP) Organic Onion Powder
- 1-1/2 tsp (1/2 TBSP) Organic Dill
- 1/2 tsp Real Salt
- 1/2 tsp Organic Parsley or Organic Chives
- 1/2 tsp Organic Garlic Powder
- 1/2 tsp Organic Ground Black Pepper
- 1/4 tsp Organic Paprika
- Mixing bowl
- Spoon or spatula
- 1 cup, 1/2 TBSP, 1/2 tsp, 1/4 tsp measures
- Medium Jar or two cleaned & dried Bottles (I use glass Maple Syrup bottles)
- Funnel (if using bottles)
- If you just made Mayonnaise, pour 1 cup into a jar to put in the ‘fridge, and leave 1 cup in the blender. Otherwise, add 1 cup of Lacto-Fermented Mayonnaise to a mixing bowl.
- Stir/Blend/Process in 1 cup of homemade yogurt
- Stir/Blend/Process in spices.
- Pour Ranch into bottles or jar using funnel (if necessary) and spoon to scrape.