Cultured Paleo Mayo or Miracle Whip

Standard

I personally have a preference for the mildly sweeter “Miracle Whip” with its depth of flavor, over mayonnaise. I certainly don’t prefer the rancid oils, preservatives and other junk ingredients in the store-bought options, however.
If you prefer mayo over “miracle whip,” just omit the honey and paprika from this recipe.

This is my lacto-fermented spin on my preferred condiment for sandwiches! (Whey can be used in place of the water kefir, but then it’s not Paleo-friendly. I have had this with whey, before I started eating Paleo, and I quite prefer the taste with water kefir!)

Ingredients

3 egg yolks, room temperature

2 teaspoons powdered mustard

2 teaspoons white wine

1 1/2 tablespoons lemon juice

1 tablespoon water kefir

3 tablespoons raw honey

2 teaspoons paprika

1/2 cup bacon grease

1/2 cup olive oil

1/8 teaspoon sea salt

Notes / Directions

In blender, process all but last three ingredients. Process until well blended, about 30 seconds. Add in bacon grease and oil slowly in the middle opening of blender. When mixed, stop blender, taste and check seasoning. May add more salt and/or lemon juice if desired. Let mayonnaise sit at room temperature, well covered, for 7 hours before refrigerating. With water kefir added, mayonnaise will keep several months and will become firmer in time. Without water kefir, mayonnaise will keep for 2 – 3 weeks.

(Makes 1 1/2 cups.)

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