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!
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, tallow, lard, duck fat, chicken fat, etc
- 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.
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.
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.