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.
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!
Butter Mayonnaise
Mayonnaise made with butter!
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
Instructions
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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.
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Use immediately and store any leftovers in the refrigerator for about a week. Soften mayo by placing jar in some warm water.
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!
Mike
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...
Metqa
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.
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