Cultured Mayonnaise


Cultured Mayonnaise


  • 2 egg yolks from pasture-raised hens*
  • 2 cloves fermented garlic (from Real Pickles)
  • 1 strand/sprig of fermented dill (from Real Pickles)
  • 2 teaspoons Real Pickles brine
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 to 1-1/4 cup extra-virgin olive oil
  • Sea salt & freshly ground pepper, to taste

*As this mayonnaise uses raw egg yolks, please only use eggs from pastured-raised, cage-free hens.

YIELD: Approx. one cup


1. Place the everything (except for the olive oil, salt, and pepper) into a blender.
2. Place the lid on and pulse a few times to mix ingredients.
3. Remove the inner cap of the lid, and with the blender running on a low setting, slowly drizzle the olive oil into the other ingredients.
4. As the olive oil mixes in with the other ingredients, everything will start to thicken. Stop when the consistency reaches the texture of...well, mayonnaise.

Now use this cultured creamy goodness for the Real Pickles Potato Salad or slather on your favorite sandwich concoction!


 Happy Fermenting!

3 Responses


June 01, 2020

I made a vegan version of this with soy milk instead of eggs and it is absolutely delicious!

Kraut Source
Kraut Source

January 30, 2018

@Patricia Ostlund: As this recipe uses raw egg yolks, we recommend you use up the mayo within 1 week. Thank you!

-Kraut Source

Patricia Ostlund
Patricia Ostlund

January 26, 2018

How long will this mayo keep?

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