Probiotic Mayonnaise with Cucumber Brine
A rich cold sauce with almost no carb load that makes meat, eggs, and salads more satisfying and brighter in flavor. The yolk provides choline and fat-soluble nutrients, while cucumber brine adds acidity and a fermented accent. A little ready mustard helps the emulsion come together faster and stay stable.
This mayonnaise gets its lively flavor from cucumber brine rather than plain vinegar. The result is a more layered and lightly savory sauce while still keeping the familiar creamy texture.
Place egg yolk (100 g), sugar-free mustard (10 g), cucumber brine (30 g), olive oil (130 g), salt (2 g), and black pepper (1 g) into a tall mixing cup. Lower the blender attachment fully to the bottom.
Blend until a thick emulsion forms, then slowly lift the blender so the whole sauce becomes smooth. If the mayonnaise seems too thick, add another 1-2 teaspoons of brine.
Chill the finished mayonnaise for 24 hours so the flavor settles and becomes more even. Serve it with eggs, chilled meat, vegetables, and salads.
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