Use any type of animal fat to make a simple Carnivore Mayonnaise! This recipe contains a technique that will ensure the mayo remains spreadable after being in the fridge. Perfect on steaks or use in devilled eggs or however you like to use mayo!
Thank you to Chris from @ChrisCookingNashville on Youtube for sharing this amazing technique to make the mayo spreadable!
Watch How I Make This Carnivore Mayonnaise (also called Butter Mayo) in this video
How To Make Carnivore Mayonnaise
How To Make Carnivore Mayonnaise
Use any type of animal fat to make your own Carnivore compliant mayo! Lemon and mustard add flavor but are optional if you are unable to tolerate those ingredients.
Ingredients
- 1 whole egg, separated
- 1/2 cup of any animal fat such as butter, lard, duck fat, chicken fat, etc (See notes for tallow)
- 1 tsp. Mustard
- 1 tsp. Lemon juice or Apple Cider Vinegar
- 1/4 tsp. sea salt
Instructions
- Place your separated egg yolk in a medium-sized bowl or measuring cup. Large enough to handle your hand mixer or immersion blender.
- Place your chosen fat into a microwave-safe container or a pot on the stove and heat it until melted and bubbly.
- Add the lemon juice, mustard and salt to your egg yolk mixture (if using).
- Mix/blend your yolk mixture until it is nice and frothy. (approximately 30 seconds)
- Slowly add your melted fat to the cup. You need to constantly blend, letting the fat incorporate with the yolks. This step should take at least 5-6 minutes. Your mixture should look nice and creamy.
- Pour the reserved egg white on top of your blended mixture and incorporate it for about 10 seconds.
- NOTE: It will look runny like salad dressing but will firm up to a mayo like texture within a couple hours or so!
- Place in the fridge and use as needed. (Use up within 10 days)
Notes
- Your mayo will be good in the fridge for up to 10 days.
- It won't be the same texture if you just mix up the whole egg into the container. Incorporate the yolk first with the fat and when it's all done THEN add the egg white.
- You can use any animal fat or even a mix such as combining butter and bacon grease for example.
- TALLOW: If using tallow the end result will be much harder than if using the other fats. Try doubling the egg yolks and whites at the end.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 120Total Fat: 12gCarbohydrates: 0gNet Carbohydrates: 0gFiber: 0gSugar: 0g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar.
New to carnivore. I see a lot of ppl use avocado oil for cooking. Could that be used together with butter or animal fat?
For carnivore the first choice is to use butter, tallow or some sort of animal fat. That said some carnivores do use avocado or olive oil which are not seed oils, they come from the fruit of the plant. So it’s up to you and your goals for doing carnivore. Some stay away from ALL plants due to autoimmune conditions, some are a little more lenient. It’s your choice.
hmmm i has a beautiful creamy texture and then I followed the recipe and added that egg white…. it went all runny 🧐, I truly hope in a fridge it’ll regain its lovely texture… cheers anyway 😁
Yes it will! If it goes in the fridge creamy, it comes out hardened. If it goes into the fridge runny, it comes our creamy! So patience!
Looking for a dairy-free carnivore coffee cream substitute. Could this be adapted and if so, can you suggest how? Thanks!
How about just butter or ghee? 99% dairy free. Or whip an egg into your coffee, many people say that is creamy!
Hello! I just made this with tallow and like your recipe said I doubled the egg yolk. It was nice and creamy before, but adding the 2 egg whites made it so runny. But I understand that is because the tallow still melted and warm. It will thicken it right? And If it doesn’t, what can I do? Thanks!
Once you put it in the fridge it will thicken up for sure
Made this last night and I’m having it in deviled eggs today. I used butter as my fat and doubled the recipe. While it was still warm-ish last night it tasted really buttery so I added more lemon juice and mustard, which helped. Today, it tastes really good, but the texture is strange (really thick and smooth, almost sticky and custard-like) and it feels like waxy oil in my mouth. Did I do something wrong? Would it be better if I let it warm some before using since butter is such a solid fat?
Just wondering if you whipped the egg whites in at the end as suggested or not? Don’t forget it IS made of butter and butter is thicker than the oils that mayo is usually made with so it will be thicker. Maybe take out the amount you will use and let it soften before using, that could help.
Can I cook the egg whites?
I don’t really like to eat them raw because of the avidin.
Yolks are fine though.
Have you tried it with them cooked at all?
*Egg white contains avidin, an anti-nutrient that binds to biotin (vitamin B7), making it unassimilable. Biotin deficiency was first highlighted among bodybuilders, who used to eat lots of raw egg whites.
You will have lumpy pieces of egg white all through your mayo.
I get what you are saying but you are not eating a plateful of egg whites here like many people do. This is one egg white in a whole jar of mayo. And you will likely not be eating the whole jar in one sitting.
Ok cool. Thank you.
If you are warming your fat so much that is it bubbly – when you add it to the egg aren’t you essentially cooking the egg?
If you added the egg and the butter together all at once, yes you run that risk. But drizzle in a little bit at a time the way I do in the video and it works beautifully!
Knockout recipe! The only one that’s ever come close the real deal Duke’s mayonnaise. You are brilliant. Thank you!
Thank you, I appreciate your feedback! Enjoy!
I love this mayo and I’m on my third batch. Being a mustard girl I changed 1 teaspoon to 1 tablespoon with great results for my taste buds. Thank you for this recipe which beats shop bought every time
I am so happy you are liking it!
Will this be good to make and use immediately? With only a 10 day shelf life in the refrigerator, it’ll be tough to always have some on hand when wanted. But its easy to make so if you wanted it for an unexpected meal, can you make it real quick and use it immediately without giving it the time to set up in the refrigerator overnight? Thanks!
It does not need to set overnight, it is ready to eat when you make it. Enjoy!
I’ve made this a few times and so far my favorite is using half butter and half bacon grease. It had a lot more flavor than the batch I made with Duck Fat. This has added a lot more high fat recipes I can make for my carnivore voyage. Thank you so much!
That is actually my favorite as well! Thank for trying it!
I made this yesterday and really like it. I have tried to make mayo several times with various oils and only the first one when I used a blended olive oil worked. Every other time it has turned out bitter. I’m trying to limit processed oils and I also want to use a whole egg. This carnivore mayo recipe has solved my issues. Now to work out what different flavours I can add to be able to have some variety.
I look forward to trying the carnivore version as well as Chris’s butter version. It is great that the community of youtubers share with each other so well.
Is the end product too thick if you leave out the egg white?
Without adding the egg white at the end the mayo will get hard in the fridge. It is still good, all it means is that you will have to remember to take it out 15 min before using it.
Hi Dr. Boz,
Starting the sardine challenge tomorrow, which is Sunday, and looking forward to some good results.
People kept asking me at the grocery store what are you buying all those sardines for and I told them and they’re like oh let us know how it goes. I said I will so thank you Dr. bars I’ve been watching your videos for a very long time you’re amazing. I love you. I know you’re trying so hard to help everybody and it’s wonderful to see And I’m just down here in South Florida just reading every single one of your YouTube videos and I just subscribe to this morning or this evening. Sorry I am totally looking for a wellness physician that understands what all this means my carnivore with my blood glucose in everything involved in all the numbers in just for months on carnival. I went from an A1c of 6.0 to a 5.0 and my family doctor is astonished so everything seems to be going fine but I hit a weight plateau. Him stock last three weeks at 218 from 235 and 4 1/2 months thank you doctor and hi hope to hear from you if you have a chance I know you’re busy. Thanks again, Paul.
Hi I am not Dr. Boz, she has her own website and youtube channel. But just wanted to encourage you and say good luck!
I just made this today, and I must say… BEST CARNIVORE MAYO EVER!!
I used duck fat for my fat of choice and made exactly how you described. I’m so happy. I have tried many other different recipes, but this is the creamiest, yummiest ever. Thanks for a great recipe.
Glad you enjoyed it!
Just made this. Oh my. It is delicious
Yay, happy you like it!
Consider adding a note that the egg should be thoroughly washed to remove bacteria from the shell, since this will be using it in its raw form. (I don’t believe this is any real risk to do, but my ancestors always made a habit of washing off the shell before cracking the egg.)
I love this recipe! But I’ll say, as a retired chef… this is Hollandaise Sauce, which is great! I do however think it’s the only way to make something Mayo-like because Animal fats are all solid at room temperature.
Thank you! I’ve had a few people say that as well, but I like my Hollandaise to be lemony and pourable. I think you will find when you try this, especially if you separate the white and yolk and add the white last, it stays a very mayo like consistency in the fridge and will seem quite different from the Hollandaise.
But hollandaise is cooked, this is not. Not the same at all (and I make both regularly).