Easy mayo recipe made with kombucha

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In this exciting blog post, I’m going to introduce you to a unique and mouthwatering recipe that will change the way you think about condiments forever. If you’ve ever wondered how to add a zesty twist to your favorite sandwiches, wraps, or salad dressings, this kombucha mayo recipe is the secret ingredient you’ve been searching for!

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Best kombucha mayo recipe

Start by gathering all the kitchen tools you will need and the ingredients.

Kitchen tools you will need:

• meauring cup
• measuring spoons
• immersion blender or food processor
• mason jar or glass jar with lid to store the mayo in the fridge.

Kombucha mayo ingredients:

• 1/4 cup of homemade kombucha (or store bought)
• 2 room temperature egg yolks. Pasture raised and fresh.
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Redmond’s real sea salt
• 1 cup of avocado oil

Recipe instructions:

1. Place all ingredients except the oil in a glass jar with an opening wide enough to fit the stick of an immersion blender. You will want the jar to be tall, as the mixture will about double in size as it thickens. Or add everything to the bowl of a food processor if that’s what you are using. Blend ingredients together until well mixed.
2. Once the egg yolks, garlic powder, mustard powder, onion powder and salt are mixed, slowly start adding the one cup of avocado oil. With the blender running, very slowly start adding the oil in a thin stream. This is essential for emulsifying the mixture and creating the creamy mayo texture. Continue blending until you see the mixture thickening and resembling mayo.  It will continue to thicken slightly as it chills.
3. Taste your Kombucha mayo and adjust the seasoning as needed. You can add more salt, Kombucha, or other flavorings to suit your taste.

​Recipe notes:

​You can substitute apple cider vinegar if you are out of kombucha.

You may use a different oil. Olive oil or any other neutral oil may be used instead of avocado oil.

It’s important you blend in the oil very slowly so the end result is a creamy mayo with a consistency like that of store-bought mayo. It should take you at the very least a couple of minutes for this step but 4-5 minutes would be better.

This kombucha mayo recipe will stay fresh in the refrigerator stored in a glass jar with a lid for two weeks.

Remember that the flavor of your Kombucha mayo can vary depending on the type and flavor of Kombucha you use, so feel free to experiment until you find the perfect combination that suits your taste. Enjoy!

RELATED: Your most asked kombucha questions answered

Health benefits of making your own mayonnaise

Making homemade mayonnaise offers you greater control over the ingredients, customization options, and the opportunity to enjoy a healthier, more flavorful condiment. It’s a simple and rewarding kitchen activity that can enhance your culinary skills and the quality of your meals.

Quality Control: 

When you make mayo at home, you have complete control over the ingredients. You can use high-quality, fresh, and organic ingredients, ensuring a healthier and tastier final product. You also have the ability to adjust the seasoning to suit your taste preferences.

No Preservatives or Additives:

 Homemade mayo is free from the preservatives and additives often found in store-bought versions. This means you can enjoy a more natural and wholesome condiment without any hidden ingredients.

Customization: 

Homemade mayo allows you to customize the flavor and texture to your liking. You can experiment with different oils, vinegars, and seasonings to create a mayo that perfectly complements your dishes.

Allergen Management: 

If you or someone in your household is prone to allergic reactions or dietary restrictions, making mayo at home lets you control exactly what goes into it, avoiding unwanted ingredients.

Cost-Effective: 

Homemade mayo can be more cost-effective in the long run. While initial purchases of ingredients may seem pricey, you’ll likely have enough to make multiple batches, making it more economical over time compared to store-bought mayo. 

Freshness: 

Homemade mayo is always fresh, unlike store-bought mayo that might sit on the shelf for extended periods. You can make it in small batches, ensuring you’re using the freshest ingredients every time.

Reduced Waste: 

Making your own mayo reduces the need for single-use plastic containers and packaging, contributing to a more eco-friendly kitchen.

Empowerment: 

Learning to make mayo at home is a valuable kitchen skill that can boost your confidence and culinary repertoire. It’s a simple yet satisfying DIY project that can encourage you to explore more homemade condiments and sauces.

Taste and Texture: 

Homemade mayo often boasts a richer, creamier, and more vibrant flavor compared to store-bought alternatives. You can also achieve the desired consistency, whether you prefer a thicker or lighter mayo.

Health benefits of kombucha mayo

Kombucha mayo, like traditional mayo, is mostly made from oil and eggs (or egg yolks) and may not offer significant health benefits on its own. However, if you use Kombucha as one of the ingredients, it can potentially provide some health advantages:

1. Probiotic Potential: Kombucha is fermented with good bacteria and yeast, which can contribute to gut health. While the mayo-making process may reduce the live probiotic content compared to drinking plain Kombucha, there might still be some probiotics present. The live culture  can support a balanced gut microbiome, helping in digestion and potentially boosting a compromised immune system.
2. Antioxidants: Kombucha, especially when brewed with tea, contains antioxidants. These compounds help protect your cells from damage caused by harmful molecules called free radicals. Incorporating Kombucha into your mayo could provide a small antioxidant boost.
3. Acetic Acid: Kombucha often contains acetic acid, which is also found in vinegar. Acetic acid may have some health benefits, including helping with weight management and stabilizing blood sugar levels. Using Kombucha in mayo could provide a subtle acetic acid kick.

What is kombucha?

in simple terms, kombucha is like a fizzy, tangy fermented drink made from tea and sugar that’s transformed by friendly microorganisms into something unique and tasty. People often drink it for its potential gut health benefits and refreshing taste.

To make kombucha tea, you begin by brewing black tea and adding sugar to it. 

After you brew the tea and sugar mixture, you introduce something called a “SCOBY” (Symbiotic Culture Of Bacteria and Yeast). This SCOBY is the starter culture and its like a group of friendly microorganisms that float on top of the tea.

During the fermentation of kombucha the SCOBY starts to eat the sugar in the tea. As it does, it produces some interesting things, including carbon dioxide (the fizziness) and a small amount of alcohol (though not much, so it’s usually not considered alcoholic).

Over time, as the SCOBY works its magic, the kombucha starts to develop different flavors. It can become slightly sour or tangy, which is what many people enjoy about it.

After a few days of the fermentation process, you have kombucha! You can flavor it with things like fruit or herbs during a second fermentation to make it taste even better.

​I wrote a beginners guide to making your own kombucha at home so if you’re interested in learning how to make it, head over there to read it! I promise it’s actually a very simple process.

Best Kombucha Mayo Recipe