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.
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...
That's a great idea! If you try it, definitely let us know how it turns out.
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.
That's brilliant, Mike! Now I want a sous vide...
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!
So happy you enjoyed it! Yes, olive oil can be such a strong flavor. Avocado oil is a nice alternative!
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.
@Russ, doesn't hidden valley ranch powder have msg in it?
This looks so good! How long can you keep it refridgerated?
I would say about a week!
Can you use vinegar instead of Lemmon juice? I don't have any Sadly lol.
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!
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. 😃
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
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!
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 😍
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
@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??
This isn't a dupe for Hellmans, but it is delicious!
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 🙂
Good luck! Hope it works out for you!
Very good!! Won’t make butter any other way from now on. I have a chicken egg sensitivity so I make my own with duck egg. Olive oil is too strong & avocado oil always has a weird cardboard taste. This is perfect! I used apple cider vinegar instead of lemon juice.
Try separating your egg and putting the white in last (after you have blended all of the other ingredients). This is what Christ Cooking Nashville on YouTube did to keep it soft in fridge. Works great.
Why didn’t mine ever thicken??
How hot was the butter when you added it? You can also try adding another egg, blending it in, and that might solve it!
@Erica Kastner, what about sour cream or cream cheese?
I’ve been following a Carnivore lifestyle and have been lately experimenting with hacks to make food I love without using things I no longer eat - like seed oils and anything processed).
I tried your recipe today to make deviled eggs with crumbled bacon on top for my Mama’s birthday party tonight so I could enjoy them too. This mayonnaise is SO easy and fast and made them delicious!!! I’ll be using this all the time from now on. Thank you!