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