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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 that post often to use my own recipe.

Here’s a video tutorial in case you learn better that way!

4.67 from 9 votes

Butter Mayonnaise

Mayonnaise made with butter!

Course Side Dish
Cuisine American
Keyword Condiment
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Author Erica Lea


  • 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


  1. 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.
  2. Use immediately and store any leftovers in the refrigerator for about a week. Soften mayo by placing jar in some warm water.

Recipe Rating


Tuesday 23rd of January 2024

Why didn’t mine ever thicken??

Erica Kastner

Wednesday 24th of January 2024

How hot was the butter when you added it? You can also try adding another egg, blending it in, and that might solve it!


Saturday 30th of December 2023

Try separating your egg and putting the white in last (after you have blended all of the other ingredients). This is what Christ Cooking Nashville on YouTube did to keep it soft in fridge. Works great.

Molly G

Tuesday 24th of October 2023

Very good!! Won’t make butter any other way from now on. I have a chicken egg sensitivity so I make my own with duck egg. Olive oil is too strong & avocado oil always has a weird cardboard taste. This is perfect! I used apple cider vinegar instead of lemon juice.


Monday 28th of August 2023

I’m going to try this with just the yolk and half butter - half avocado oil. I don’t like raw whites and also I only have about a half cup butter. Maybe the consistency will not be so solid in the fridge either. Anyway, wish me luck and I will report back :)

Erica Kastner

Monday 28th of August 2023

Good luck! Hope it works out for you!


Saturday 24th of June 2023

This is possibly one of the best things I have ever put in my mouth! Omg! It does get super thick when cold but tbh I love the texture so much when it's cold that I wanna eat it with a spoon. This is so smooth and Creamy and rich. I am kind of a Mayo snob and I have never found a Mayo I like not made with seed oils but I am officially hooked with this stuff. Yummmmmm


Thursday 13th of July 2023

@Ashley, I am the same way, does it really taste like Hellmans mayo? I have tried making healthy mayo and it just does not taste the same. Can you please tell me what it tastes like, real mayo? Really??