Butter Mayonnaise
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
- ¼ + ⅛ teaspoon salt or ½ 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.
You are a butter goddess...
You are a butter goddess...
Why, thank you! 😀
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This sounds amazing!
You should give it a try! 🙂
So it's room-temp hollandaise?
@NYC Ann, If you made mayonnaise with melted butter instead of oil, you’d end up with something quite similar to hollandaise sauce. The key differences would still depend on the preparation:
Hollandaise is cooked: It’s gently heated during preparation to thicken and stabilize the emulsion.
Butter-based mayonnaise (cold preparation): If you made it cold, without heating, it might not have the same richness or velvety texture as hollandaise.
In short, butter mayonnaise would be a cold, butter-based emulsion, while hollandaise gains its distinct flavor and texture from the warm emulsification process. They’re cousins, but not twins!
@Paul, Butter based is smooth and creamy. steps above your regular storebought oil mayos.
It will, while in fridge get firmer, but that is also solvable and remains creamy
Pretty much, just minus the cayenne/hot sauce. 🙂
I make this all the time since discovering it - it's soooo good. Like having hollandaise sauce on tap! 😉 We avoid vegetable oils in our house as much as possible, and I really dislike the taste of olive oil mayonnaise, so this has been a lifesaver! 🙂 Thank you!
So glad you like the recipe! 🙂 Yeah, I'm not a fan of olive oil mayo unless that's specifically the flavor you're going for. If that makes sense. Haha!
If you use salted butter, could the sauce sit on the counter? Or no because of the egg?
@Melissa Naus, perhaps use a hard boiled egg instead. It creates almost the same thing, without worries of eating raw egg.
No, the egg makes it so that it isn't shelf stable.
Just use pasteurized eggs
I haven't done a lot of research on pasteurized eggs, but I haven't seen any local/cage free/pastured eggs that are pasteurized.
@Erica Lea, you can pasteurize eggs yourself if you have a sous vide rig. Serious Eats says 130° F for a few hours.
That's so cool! One of these days I'll probably have to get a sous vide cooker thingy.
Can I use mustard powder and if so, how much? I cannot have any vinegar and prepared mustard has vinegar. I can't wait to try this. Thank you!
I haven't personally tried it with mustard powder, but I'm sure it would work! Perhaps you could use extra lemon juice for acidity?