Recipe: Lacto-fermented “Suncado” Mayonnaise

Not everyone loves the flavor of olive oil, so here is a mayonnaise that uses a blend of two milder oils: sunflower and avocado. The addition of whey or vegetable starter culture adds a nice amount of probiotic to the finished product in addition to extending the refrigerated shelf life of the mayonnaise.


  • 3 pastured egg yolks at room temperature
  • 2 Tbsp. lemon juice
  • 1/4 tsp. sea salt
  • 1/2 tsp. mustard powder
  • 1/2 cup expeller-pressed organic sunflower oil
  • 1/2 cup expeller-pressed organic avocado oil
  • 1 Tbsp. whey


  1. Place egg yolks in a blender container or deep bowl. Add lemon juice, salt, mustard powder, and whey or vegetable starter culture. Pulse blender briefly until mixed. If using a stick blender, blend just long enough to mix together.
  2. Measure sunflower and avocado oil together into a measuring cup or other vessel with a spout that pours easily. Slowly add oil to egg yolk mixture while blender is running on medium speed. It should take about 3 to 4 minutes to incorporate all the oil. Increase the speed on the blender slightly after you have incorporated about half of the oil.
  3. When all of the oil is mixed in and the mixture has thickened, remove from the blender and pour into a pint jar. Cap and leave at room temperature for 7 to 8 hours to ferment, then move to the refrigerator for storage.

Use within 3 weeks for the best consistency.

Note: Please exercise caution when consuming raw eggs or foods made with raw eggs.


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At A Glance

PREP: 8 hours
COOK: 20 minutes
TOTAL: 8 hours, 20 minutes
YIELD: Makes about 2 cups.
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