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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!

4.25 from 4 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


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


Thursday 23rd of February 2023

1st time making Mayo butter. I really like it. I taste more mustard more next time, Ill use less yellow mustard.

Thank you for this quick and easy mayo better. 😃


Monday 22nd of August 2022

Can you use vinegar instead of Lemmon juice? I don't have any Sadly lol.

Erica Kastner

Saturday 27th of August 2022

Yes, that would work! Just keep in mind what flavor the vinegar will impart to the final mayo. A mild vinegar such white wine won't be as detectable as apple cider vinegar!


Sunday 6th of February 2022

This looks so good! How long can you keep it refridgerated?

Erica Kastner

Monday 7th of February 2022

I would say about a week!


Saturday 5th of February 2022

Mine came out a little salty although I used a dijon mustard that might have thrown it off. I use a glass with the bottom diameter about the same size as my stick blender. Put everything in together with the butter/oil/etc on top. Blender on low start at the bottom and then move up and down. If you like ranch dressing, pick up some hidden valley ranch powder and follow directions on back using this for the mayo if you want to eliminate the rotgut vegetable oils from your diet. You might use a little more buttermilk or add some milk to the recipe if you like your dressing a little more runny at fridge temp.

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