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.
Jada
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!
Ashley
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
Eman
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??
Markus
Sunday 14th of May 2023
Hey. I was just looking to create some kinda tapa style things for a friends party and was thinking about that. Thank you so much for the recipe! I modified it and was testing around today. Images normal butter I used browned butter. And instead of 1 egg I cocked 3 eggs so that only the white gets stocked and the yolk still liquid. Than I cut the eggs in half, took out the yolk, mixed it with the other ingredients, filled the creamy mayonnaise back into the egg halfs and decorated it with parsley or skin of Lima.
Don't know if the guests will like it, but it was a sensation of something amazing.
Since it was too much for the egg halfs, I tried also with roasted toast, spargel heads (don't know the English word for it) in ham coat and of course on shrimps.
Open for more ideas. It's my new mayonnaise to go from now on 😍
Renee
Saturday 22nd of April 2023
Loved it! Super easy too. Used mustard powder, no salt since it was salted butter and lemon juice. Put it in my nutribullet and voila!
terry
Monday 13th of March 2023
the butter egg ratio didn't work at all for me. one stick of butter per one egg is what worked. after getting a runny oily substance from trying the recipe i had to add an egg. also i figured out if i just put an egg in a bullet blender, blend, then put melted stick of butter in, blend, it comes out with perfect mayo that does not solidify in the fridge like the alternative. less work for more payoff, but i am grateful for the starting point this recipe gave me