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Butter Mayonnaise

Butter Mayonnaise - Buttered Side Up
I love homemade mayonnaise.

You can so easily customize it to your preferences. It's kind of like magic watching it thicken as you pour liquid fat into an egg. And it's awesome to know that you can always whip up a batch if you run out of your favorite brand of store-bought mayonnaise.

Butter mayonnaise is fantastic because: butter. It makes a pretty thick mayo, and it's smooth and, well, buttery. It's so so good on Mayo Salmon (recipe coming soonish), in tuna salad, or homemade ranch dressing.



Butter Mayonnaise - Buttered Side Up
The one downside to butter mayonnaise is that it gets hard in the refrigerator. However, you can put your jar in some warm water to get it soft quickly.

You can use a whisk (I don't advocate this unless you like whisking for a LONG time), a blender, or a stick blender to make this recipe. Just be careful about splatters as you pour in your butter!

As always, it's recommended that pregnant/nursing women, children, and those with compromised immune systems use caution when consuming raw eggs. I think it's important to use high-quality eggs if you choose to consume them raw.

Oh, and if you prefer a mayonnaise that stays soft in the fridge, check out my avocado oil mayonnaise on The Pioneer Woman's blog. I refer to it often to use my own recipe. I'm such a doofus.







Butter Mayonnaise

recipe by Erica Kastner | 10 mins | Serves 6-8 | PRINT

Ingredients:

  • 1 large egg,
  • 2 teaspoons freshly squeezed lemon juice,
  • 1/4 + 1/8 teaspoon salt (or 1/2 if using unsalted butter),
  • 2 teaspoons prepared mustard,
  • 1 cup butter, melted


Directions:
Using a whisk, blender, or stick blender, blend the egg, lemon juice, salt, and mustard until smooth.

While blending, slowly add the melted butter. Watch out for splatters! Continue blending until the mayo gets thick.

Use immediately and store any leftovers in the refrigerator for about a week. Soften mayo by placing jar in some warm water.


Strawberry Protein Smoothie [VIDEO]


Strawberry Protein Smoothie | Buttered Side Up
If there's one thing I love for breakfast on hot summer days, it's an icy cold, strawberry smoothie. I'll often wake up with my throat feeling parched, and something liquid sounds just right for starting out my day.

We'll also drink smoothies for supper. Reuben works construction, so when he's been out in the heat all day, sometimes he doesn't want a warm supper. 

This strawberry protein smoothie is my all-time favorite. I love other kinds of smoothies as well, but this is the one I make most often.

I like adding some extra protein (in the form of collagen peptides) to my smoothies since I make a meal out of them. And I make sure to add plenty of cream to help keep me full. 




Here's a video demonstrating how easy it is to make this strawberry protein smoothie. I had a lot of fun making this little movie for y'all - hope you enjoy!



Strawberry Protein Smoothie | Buttered Side Up



So how much protein is in this smoothie? 15 grams per serving! It also has 77% of your vitamin C intake, and 20% of your calcium.

Now, even though I use 1/2 cup of cream in this recipe, it's only 324 calories. So you'll probably want to supplement with an egg or snack if you're making a meal out of this.

I used My Fitness Pal to calculate the nutrition facts.

NOTE: I personally don't feel the need to add extra sweetness to my smoothies - the fruit is plenty sweet! But if you're like Reuben, you'll probably want to add some maple syrup. I'm still working on him. ;)




Strawberry Protein Smoothie

recipe by Erica Kastner | 5 mins | Serves 2 | PRINT

Ingredients:

  • 1 1/2 cups frozen strawberries (organic is best since strawberries are on the dirty dozen),
  • 1 cup whole milk (grass-fed is best!),
  • 1/2 cup cream (grass fed rocks),
  • 2 scoops collagen peptides (I use this brand),
  • 1/4 teaspoon vanilla extract


Directions:
Place all ingredients in a blender and blend until completely smooth. Serve immediately or store in the refrigerator for a day or two, or in the freezer for longer.


NOTE: Some links are affiliate. All opinions are completely my own. Thank you for supporting Buttered Side Up!

Individual Lemon Blueberry Trifles

Individual Lemon Blueberry Trifles | Buttered Side Up
So, how was your (long) 4th of July weekend?

It was a bit crazy for us. But fun.

As I mentioned in my previous post, we had quite a bit of driving going on. James slept through most of it, which was a huge relief.

I basically spent all day Friday cooking for our trip to the family cabin. The trip was fun, but exhausting. And on the 4th we went to my family's house and had omelettes and watched Monty Python and the Holy Grail (on VidAngel) for the first time. I couldn't finish watching it (please don't kill me). Not my style.

We skipped watching the fireworks because: small children. Need I say more? I'm such a grinch.

What did YOU do over the weekend?



Individual Lemon Blueberry Trifles 14
But about these trifles.

If you're a lemon and blueberry lover, these trifles are for you. If you're lookin' for a cute treat to serve at a tea party, these trifles are for you. If you get a bit giddy about individual desserts (I know I do), these trifles are for you. If you just want to make yourself a special dessert ('cuz you worked HARD this week), these trifles are for you.

They're filled with lemon-flavored cake, whipped cream, lemon curd, and fresh blueberries. Mmhmm. Perfect for summer.

Go get the recipe and step-by-step instructions over on The Pioneer Woman's Blog!



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