Kombucha mayonnaise is a delicious twist on traditional mayonnaise and a unique way to use up extra kombucha you may have from brewing!
Course Condiment
Cuisine American
Keyword kombucha, mustard, mayo,
Prep Time 5minutes
Total Time 5minutes
Servings 16servings
Calories 124kcal
Author Sheryl
Ingredients
1/2tspsalt
1/2 tsp ground mustard optional
1egglarge, room temperature
1Colive oilnot extra virgin!
2Tbspkombucha
Instructions
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.
Notes
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.