Kombucha Mayonnaise
Kombucha mayonnaise is a delicious twist on traditional mayonnaise and a unique way to use up extra kombucha you may have from brewing!
Servings 16 servings
Calories 124kcal
Ingredients
- 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
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.
- This recipe makes just over 1 C. of mayonnaise.
Nutrition
Calories: 124kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 77mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 15IU | Calcium: 2mg | Iron: 1mg