Lacto-Fermented Mayonaise

(makes roughly two cups)

5 free-range egg yolks
4 teaspoons lemon juice or apple cider vinegar
1/2 teaspoon sea salt
1 tablespoon dijon mustard
2 cups extra virgin olive oil
1 teaspoon honey
2 tablespoons whey (easiest way is to strain the liquid that pools in a tub of natural yoghurt or milk kefir)

optional seasonings: chopped fresh parsley/rosemary/thyme, dried smoked paprika,
small clove of garlic, crushed

In a bowl whisk together egg yolks, lemon juice and salt. Now using a handheld stick blender blend the eggs in an up-and-down motion as you slowly pour in olive oil from a jug. The mixture will thicken considerably as you add more olive oil - if the consistency is still too runny add another 1/4 cup of olive oil. Stir in honey, mustard, whey and any additional seasonings like spice or freshly chopped herbs. Cover the bowl and let sit at room temperature for 7-12 hours. Transfer to a jar or any lidded container and store in the fridge for up to five weeks