Mayonnaise with Whey
Hi. I'm reading Sally Fallon's book "Nourishing Traditions" and have read her recipe for mayonnaise. I don't make it often because of the keeping qualities (or lack of!). But in the book she states that if you add whey to the mayonnaise, it starts a lacto-fermentation and the resulting mayo then keeps for weeks.
Has anyone tried this so they can reassure me it works? I feel apprehensive about leaving anything with raw egg more than 2 days....
Well, since no one seems to have tried this, I'll give it a whirl and see if the mayo does keep well. I'll post back if it does - and probably, also if it doesn't!!