The STAR of good eats! A probiotic, Paleo, and Whole30!
If you have been following along on Instagram, you know that I am obsessed with this salty and tart probiotic mayonnaise. Many times I add a large dollop to my meals as it truly transforms any bowl of goodness with satisfying healthy fat.
You may also enjoy this recipe, homemade mayonnaise (with live enzymes), which uses apple cider vinegar for similar benefits!
- 2 egg yolks
- 1/4 c kombucha (I use plain but flavored works too)
- 2 tsp lemon juice
- 1 1/2 tsp sea salt
- 1 tsp dry mustard
- 1 1/4 cup AVOCADO OIL or light olive oil
- Place egg yolks, kombucha, lemon juice, and sea salt in the bottom of 2 quart jar (jar should just fit the head of your immersion blender). This is critical.
- Pour oil on top. Place head of immersion blender at bottom of the jar and turn it on high speed and hold still for about 30 sec. Do not pulse or move the head. As mayonnaise forms, slowly, very slowly lift the head of the immersion blender until all oil is emulsified. Close the jar and refrigerate for up to three weeks… IF it lasts that long!
Do not use extra virgin olive oil. The flavor is too strong
For this recipe, I recommend:
Here’s an idea: save the egg whites and make cinnamon sweet potato waffles
Did you make this recipe? Tag @trueats and hashtag #trueats on Instagram or on True & Simple Eats facebook page. I’d love to know what you think! Enjoy!