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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!

5 from 1 vote

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

Guro Jørgensen

Sunday 17th of October 2021

This recipe makes delicious, healthy butter! I am very aware of what I put into my body and cheap seed oils is not one of them! I also think extra virgin olive oil gives mayonnaise too strong of a olive oil flavour. This recipe is perfect, thank you!

Erica Kastner

Monday 18th of October 2021

So happy you enjoyed it! Yes, olive oil can be such a strong flavor. Avocado oil is a nice alternative!


Sunday 2nd of August 2020

I haven't tried this yet but am excited and wanted to comment about pasteurized eggs. I pasteurize my own in sous vide which is super easy. 135° for 75 minutes. The whites cloud a little but it still is raw egg consistency.

Erica Kastner

Wednesday 5th of August 2020

That's brilliant, Mike! Now I want a sous vide...


Tuesday 28th of January 2020

I haven't made this yet, though it sounds intriguing. I wonder if ghee, because the water content and milk solids have been removed, would lead to a softer texture when refrigerated. Has anyone tried that? I know my ghee is always softer than my butter at any temperature...

Erica Kastner

Tuesday 28th of January 2020

That's a great idea! If you try it, definitely let us know how it turns out.

Healthy Budget Salmon Burgers | Add Some Veg

Thursday 31st of October 2019

[…] with olive-oil based mayonnaise (or butter-based, my personal favourite), some sugar free cornichons (gherkins) and your favourite burger toppings, […]

Homemade Bacon Mayo

Tuesday 20th of August 2019

[…] in this recipe, it will solidify some in the fridge. It won’t get as hard as coconut oil or butter mayonnaise, though. Simply set the mayonnaise out at room temp for a while and it will get soft again. You can […]

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