My daughter-in-law Laura LOVES mayonnaise… and that’s probably an understatement! She likes to have mayo with almost everything and has it available on the table at both lunch and dinner. Commercial mayonnaise usually contains refined vegetable oils and/or refined seed oils which are definitely worth avoiding, so I wanted to choose instead a natural cold pressed oil with a light flavour. Coconut oil and olive oil couldn’t be used as their flavours are quite strong. Cold pressed avocado oil is perfect as it has a very mild flavour and a good nutritional profile. I created this cultured mayonnaise especially for Laura, and it’s become our family’s favourite!
Using the live probiotics in whey to culture the mayonnaise means you create a probiotic-rich food which can be good for gut health, and it will keep in the fridge for 5 weeks (instead of only 5 days without culturing) – see 2nd, 3rd and 8th tips to learn more about whey and my simple way to make it.
Most mayonnaise, including this recipe, is made with raw egg, which may not be advisable for everyone – see 6th tip.
If you’d like to make a smaller quantity (using 500 g avocado oil or 250 g avocado oil), see 4th and 5th tips.
This recipe is suitable for Thermomix TM6, TM5 and TM31.
- Place a pouring jug on TM lid and weigh avocado oil into it, then set aside.
- Place egg yolks, mustard, sea salt, pepper and cider vinegar in TM bowl, then set 5 min/speed 4 and immediately start adding avocado oil very slowly around TM measuring cup so it trickles in gradually – after about 30 seconds you will start to hear the ingredients thicken. Adding the oil should take the whole 5 minutes.
- Scrape down lid and sides of TM bowl with spatula, then add whey and mix 30 sec/speed 6. Transfer to a sterilised glass jar, close with a sterilised lid, then leave on countertop for 5-7 hours at room temperature to culture and become a probiotic-rich mayonnaise.
- Transfer to fridge and use within 5 weeks.