Fermented Mayo – Chicken Salad

Fermented Mayonnaise

adapted from Nourishing Traditions and Julia Child – From www.Pickl-it.com

Creates 1¼ to 1¾ cups finished sauce

Mayonnaise made by hand or with an electric beater requires familiarity with egg yolks. It is certainly far from difficult once you understand the process, and after you have done it a few times, you should easily and confidently be able to whop together a quart of sauce in less than ten minutes.” – Julia Child

Ingredients – Must Be At Room Temperature

  • 1/2- cup extra virgin olive oil 
  • 1/2-cup organic coconut oil (the milder, the better)
  • 2 pastured egg yolk, at room temperature
  • 1 teaspoon Dijon-type mustard (I use 2 well-rounded teaspoons)
  • 1 1/2 tablespoons lemon juice (important for “cutting” the fat, developing full flavor)
  • 1 whole Pickl-It fermented garlic or 1/2 tsp Pick-It garlic brine
  • Pinch (generous) of sea salt

Directions

  1. Fork-Whisk Oils: Gently fork-whisk or hand-whisk olive and coconut oil (if solid, gently liquefy by placing bowl in a bowl of warm water) together in a pourable glass measuring cup; set aside
  2. Whisk Egg Yolks: Place egg yolks in a room-temperature glass, ceramic or stainless steel bowl; whisk yolks for at least 1-minute until they’re thick, light-lemon colored
  3. Add Oil Blend:  With blender-stick still running, or continually hand-whisking, slowly drizzle coconut/olive oil blend into the egg mixture; typically takes 5-8 minutes with hand-whisk, and 2-3 minutes with stick blender
  4. Add other ingredients:  mustard, lemon juice, and smashed garlic clove (or garlic brine) as well as whey, if used
  5. Whisk for 6-seconds if using stick blender; 20-seconds for hand-whisk
  6. Salt-to-taste, whisking briefly
  7. Spoon into a 3/4-Liter Pickl-Itand snap on lid;  insert airlock (if not inserted already); add water to airlock; snap cover onto airlock; place mayo in dark corner of kitchen, covering sides; allow to sit at room temperature for 4-6 hours
  8. Chill mayonnaise at least 2-hours before using or serving; this will help the mayonnaise to thicken (coconut oil becomes firm)

Chicken Salad

 Bake chicken breast

Salt chicken with sea salt.

Bake with skin on in uncovered pan in a 350 degree oven for approximately 1 hour.

Cool.

Eat skin.

Cut chicken into small bites.

Add:

diced onion (2 TBSP) or to taste

sweet red pepper

celery

1 diced crisp, sweet apple

Approximately 20 grapes, cut into thirds

½ cup soaked/dehydrated almonds, cut into halves

sea salt to taste

freshly ground pepper to taste

Mix into freshly made fermented Mayo

Cool

ENJOY!!!

Leave a Reply