Easy Yummy Probiotic Mayo!

Back on the old homestead, we had ducks. We started out with quite a variety. We had some Swedish Blues, Mallards, and Muscovies. Eventually, we re-homed the Blues. They were just a bit too quacky, which wouldn’t have been a problem, had they not decided to congregate right outside my bedroom window early each morning. While I love the sound of birds, the timing and the sheer volume just weren’t a good match.

On the other hand, I was quite fond of our Muscovy ducks and do hope to add some to our homestead in the near future. They’re just so fun to have around. They make the cutest hissing and cooing noises and they’re just all-around cool birds. I love to watch them swaggering around in their sleek black feathers as though they were wearing trenchcoats and their beautiful red masks and hair-like feathers on their heads. We actually had one we called Elvis for this reason.

The ducklings were so fun to have around! I’m can't remember what the story was with the shoe in the background, but I’m sure there were muddy footprints in the cabin as a result…

But the best part of having ducks was the eggs. I am an egg fan. I could eat them every day, and believe me, I almost do. But duck eggs are richer, or as my daughter has always described them, sweeter. One of my favorite things to make with them was Duck Egg Fermented Mayo. So tasty and healthy!

While I don’t have ducks right now, our Icelandic hens are laying very well. We are getting between 7-9 eggs a day with a flock of 10 hens. With this abundance, I decided we needed to make some probiotic mayo goodness! It has been a couple years since I made homemade mayo so I decided to look up the recipe and used the following link as a guide.
https://traditionalcookingschool.com/food-preparation/recipes/lacto-fermented-mayonnaise/

If you haven’t visited this site before, it’s a must! Great info and delicious recipes!

Homemade Mayonnaise (Fermenting optional)

• 3 egg yolks
• 1 tsp mustard
• 1 tblsp raw apple cider vinegar
• ½ tsp salt (We like our mayo a bit saltier so I may have doubled this)
• 1 Tbsp raw sauerkraut juice
• 1 cup organic expeller or cold-pressed oils (I used avocado, grapeseed and olive)
  
  You can do this in a high powered blender, like the Vitamix, but mine is quite broad at the bottom, requiring more volume to really fill it enough to blend properly. Many have success with a food processor, but I chose to use my immersion blender in a quart jar.
  
  Blend the first 5 ingredients. Then slowly drizzle in the oil while blending. Be patient. If you dump in all the oil at once, it’s very hard to get the proper emulsion.
  

Since I had both hands full, I had a volunteer photographer in Wildstyle, which was especially kind since she can’t have egg right now, but I think she did a pretty good job!
If you want to add some probiotic goodness, then leave the mayo out in a jar, tightly sealed, for 7-8 hours before refrigerating.

Life as @crowbarmama is a lot like spinning plates in a circus act. I have to wait until I have a really good rhythm before adding a new one or else everything falls apart. With water kefir, goat milk kefir and beet kvass goinng on the counter, I haven't been able to add sauerkraut into the mix, even though it's easy and delicious. In the meanwhile, we’re enjoying this yummy sauerkraut and Wildstyle doesn’t react to it, Yay!

One of my jars didn’t even make it to the fridge! My 5 yr old, who has been avoiding anything green lately, actually ate a few carrot and celery sticks dipped in this goodness!
YAY!!

I chose @Crowbarmama as a handle because I believe in doing the best you can with what you have on hand. The crowbar is a multi-purpose tool. You’ll notice my photography is a bit rough, my gammar is not the most polished, but as a homeschooling, homesteading mama of 4, if I waited to take my photos until the light was perfect or re-edited my posts a 5th time ( I shoot for 3 drafts), I would never get a post out!

Don’t sweat the small stuff, just Crowbar it!

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