Sunday, September 6, 2015

Kombucha Mayonnaise By donna On September 5, 2015 · Add Comment · In Kombucha Mayonnaise Print Recipe

This mayo is fantastic. The taste is delicious and there are no chemicals or preservatives. Store bought mayo can't compete.


  • 1/4cup
  • Kombucha(flavored or plain)
  • 2large
  • egg yolks
  • 1/2 teaspoon
  • mustard powder
  • 1/2 teaspoon
  • onion powder
  • 1/2 teaspoon
  • garlic powder
  • 1/2 teaspoon
  • Celtic sea salt
  • 1cup
  • olive oil
  • Servings: cups
    Units:MetricUS Imperial


    1. Place the kombucha, egg yolks, mustard powder, onion powder, garlic powder, and salt in the work bowl of a food processor, and pulse until mixed.
  • With the food processor running, very slowly drizzle the olive oil through the feed tube. This should take 4 to 5 minutes. Don't do it faster as it won't work and emulsify if you do.
  • After all the oil is added ,making sure it takes 4 to 5 minutes, the mayo should have the creamy consistency similar to store bought mayo. It will thicken more after you place it in the fridge for a few hours.
  • Storage note: This mayonnaise can be stored in a sealed tight container for up to three months in the refrigerator.


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