Kombucha mayonnaise is a delicious twist on traditional mayonnaise and a unique way to use up extra kombucha you may have from brewing!
Once you start brewing your own kombucha you open up a world of opportunity. Kombucha as a sourdough starter.. kombucha to make popsicles, or maybe even kombucha mayonnaise.
Really though – who puts kombucha in mayonnaise?
Homemade mayonnaise is made with a few simple ingredients with a few splashes of vinegar at the end. Instead of using vinegar, use up any extra kombucha brew that didn’t fit nicely in your bottles.
Maybe you had 1/4 C. left of your brew and that’s not nearly enough to fill up a 16 oz bottle – right?
Why make your own mayonnaise?
You can definitely buy mayonnaise at your favorite grocer or big box warehouse. The problem I have is that no matter what brand, almost all of them use an unhealthy oil or contain sugar.
There are some varieties out there that use avocado oil. While I love avocado oil, I don’t particularly care for it in mayo because it tends to separate easily and it makes for an oily mess.
Making it yourself is so much faster and gives you the opportunity to use ingredients you feel comfortable with.
To make your own mayonnaise you need one egg, a little salt, a neutral oil and a 1/4 C. kombucha. Go a step further and add ground mustard. While it is completely optional, it’s totally worth it! Then again if you don’t have it, don’t go out specially and buy it. Everything will come together ok without it.
If your egg isn’t room temperature, place it in a cup of warm water and let it warm up a bit (~10 minutes). Crack the [room temperature] egg open into the bowl of your food processor. Add the salt and ground mustard (optional), and whizz until it’s a pale color yellow.
The liquid will be very thin.
Then, with the food processor running, slowly add your oil over the course of a minute to ninety seconds. This will help thicken the mayo and in return, make it very creamy.
As you add the oil slowly over that time you’ll see the mixture start to thicken and emulsify.
As it blends, it’ll whip into this creamy, thick mayo. Add the kombucha and give it one last burst of 20-30 seconds. – that’s it! You are done with your kombucha mayonnaise!
Store your kombucha mayonnaise in a tightly covered container in the refrigerator for up to 4 days.
Can you freeze kombucha mayonnaise? I would not recommend freezing. The kombucha mayonnaise may separate and when you thaw it out it might not blend too well.
Can raw eggs make you sick? The egg in this recipe is raw. Of course, raw eggs do carry a risk (much like raw milk does). The risk of salmonella is small, but if you prefer, you can find tutorials online that’ll help you pasteurize your egg(s). Please use raw egg at your own risk.
Can I use a different oil? The best oil to use in mayonnaise is a neutral oil. This recipe uses olive oil. Avoid extra virgin olive oil just because it has a bitter after taste. Avocado oil is also popular (and healthy) but I personally don’t like the flavor – you might love it though! Sunflower oil is also an option.
First or second brew kombucha? You can use either. I’ve used first brew (before adding my flavors). But you can also do second brew.. I’ve actually used kombucha brewed with hops and it tastes extraordinary.
- 1/2 tsp salt
- 1/2 tsp ground mustard optional
- 1 egg large, room temperature
- 1 C olive oil not extra virgin!
- 2 Tbsp kombucha
- Place the salt, mustard, and egg in the food processor. Process for 30 seconds, until combined and a pale yellow in color.
- With the blender running, drizzle in the oil until the mixture is thick and well blended (60-90 seconds). Add the oil SLOWLY - over time the mayo will turn out creamy and thick.
- With the food processor still going, add the kombucha - process for an additional 10-15 seconds..
- The mayo is now ready. Store tightly covered in the refrigerator for up to 4 days.
- The best oil to use in mayonnaise is a neutral oil. This recipe uses olive oil - I would avoid extra virgin olive oil just because it has a bitter taste. You may want to substitute Avocado or sunflower oil instead, though avocado oil may have a quirky flavor.
- Make sure to use an egg that has been brought to room temperature. If you forget to take one out in advance, put the whole egg in a glass of warm water for 5-10 minutes.
- This recipe makes just over 1 C. of mayonnaise.
Dietary restrictions: this kombucha mayonnaise is gluten-free, Paleo, Whole30 and dairy-free.
**Note: Consume raw egg at your own risk.
Have you ever thought of using kombucha in mayonnaise? If not, give this a try & let me know how it works for you!
Please leave a comment, rate the recipe and be sure to tag me on Instagram!