Before we get right into making Mayo, I want to point out a few safety-related ideas.  In this recipe, I am using fresh fertilized pastured eggs that were plucked from under the free range healthy hen this very morning.  If you are using store-bought eggs, you should have concerns about the safety of using raw eggs including the whites.  If you must use store-bought eggs, go for organic eggs that are the freshest you can find, and use two or three yolks instead of one whole egg.

Ingredients: 
    1 large room temperature egg (add water to make 1/4 cup total egg & water [critical for emulsifying]) or two XL yolks or 3 L yolks
    1 tsp. dry or prepared mustard
    1 Tbs. fresh organic squeezed lemon juice
    8 fl.oz. oil total: Choose a nice neutrally-flavored oil such as organic sunflower oil, or a light olive oil, or my new favorite, avocado oil
    1.5 fl.oz.  of your oil can be Expeller Pressed Coconut Oil from Tropical Traditions ~ melted but not hot (which in the                 refrigerator later will make your mayo a little bit stiffer, which I like)
    Salt to taste


           

Jar: 1/2 Liter Jar holds 2 batches
Brine: Not applicable
Ferment: 3-5 hrs. (if you're very brave, with very fresh eggs, up to 24 hours)
Temperature: 68-72º F
Optional: Garlic brine 1 tsp. (to taste) or Fermented Lemon (use just the liquid from the ferment if you mind tiny bits of lemon blended into the mayo), added after fermenting before moving to refrigerator

Ingredients:
    1/2 cup Lacto-Fermented Whole Egg Mayonnaise    
    1/2 cup organic homemade plain yogurt or sour cream
    1/2 tsp. parsley
    1/2 tsp. dill (I find this too much; I use just a tad less)
    1 tsp. celery seed
    1/2 tsp. onion powder
    1 tsp. garlic powder
    1/4 tsp. Himalayan pink salt (or 1 tsp. Lemon Brine)
    5 drops (to taste) liquid stevia (optional)
Jar: Any sealing glass storage container.
Brine: None 
Ferment: None (Ingredients already cultured