Why I Love This Recipe: Carnivore-Friendly Homemade Mayo
Making your own carnivore-compliant mayonnaise is a game changer! This mayo is rich, creamy, and incredibly versatile, perfect for adding flavor to meats, eggs, or any carnivore dish. It’s completely customizable—you can use any animal fat you prefer, from butter to duck fat, making it a truly adaptable recipe.
What I love most is that it’s made with wholesome, simple ingredients and contains no artificial additives or seed oils. Plus, the addition of mustard and lemon juice (if tolerated) gives it a subtle tangy flavor, elevating even the simplest dishes. Whether you’re following a strict carnivore diet or just looking to reduce processed foods, this mayo is a delicious and easy addition to your repertoire.
Ingredients
- 1 whole egg, separated (yolk and white reserved separately)
- 1/2 cup animal fat (butter, lard, duck fat, chicken fat, etc. See notes for tallow)
- 1 tsp mustard (optional)
- 1 tsp lemon juice or apple cider vinegar (optional)
- 1/4 tsp sea salt
Instructions
- Prepare the Egg Yolk
Place the egg yolk into a medium-sized bowl or measuring cup. Make sure the container is large enough to accommodate your hand mixer or immersion blender. Set the egg white aside for later use. - Melt the Animal Fat
In a microwave-safe container or small saucepan, melt your chosen animal fat until it becomes completely liquid and bubbly. Be careful not to overheat—it should be warm but not scorching. - Add Flavorings (Optional)
If using, add the mustard, lemon juice, and sea salt to the egg yolk. These ingredients enhance the flavor of your mayo but can be omitted if you’re unable to tolerate them. - Whisk the Yolk Mixture
Using a hand mixer or immersion blender, whisk the yolk mixture until it becomes light and frothy. This should take about 30 seconds. - Incorporate the Melted Fat
Slowly drizzle the melted fat into the yolk mixture while continuously blending. This process should take 5–6 minutes to ensure the fat emulsifies properly with the yolks. The mixture will gradually thicken and become creamy. - Add the Egg White
Once the mixture is creamy, pour the reserved egg white into the bowl. Blend for about 10 seconds until fully incorporated. At this stage, the mayo may look runny, similar to salad dressing—don’t worry! It will firm up as it chills. - Refrigerate
Transfer the mayonnaise to an airtight container and refrigerate for at least 2 hours, allowing it to set. The mayo will reach a classic, creamy texture once chilled.
Tips & Tricks
- Choosing the Fat: Any rendered animal fat will work, but some fats have a more pronounced flavor. Duck fat adds richness, while butter gives a mild, creamy taste. If using tallow, ensure it’s melted and strained for a smoother texture.
- Emulsification: Patience is key! Drizzle the fat slowly into the yolk mixture while blending to avoid the mayo separating.
- Room-Temperature Eggs: For best results, let your egg come to room temperature before starting. This helps with emulsification.
- Salt Adjustment: Taste the mayo after blending and adjust the salt level to your liking.
FAQs
Q: Can I use a different type of fat for this recipe?
A: Yes! You can use any rendered animal fat, including butter, lard, duck fat, or chicken fat. Each fat brings its own unique flavor to the mayo.
Q: My mayo is too runny. What went wrong?
A: If the mayo remains runny after blending, it may not have emulsified properly. Ensure you drizzle the fat very slowly into the yolk mixture while blending. If it’s still too thin, chilling it in the fridge will help firm it up.
Q: How long will this mayo last in the fridge?
A: Stored in an airtight container, the mayo will stay fresh for up to 10 days. Discard it if it develops an off smell or taste.
Q: Can I omit the mustard and lemon juice?
A: Yes! If you’re sensitive to these ingredients, simply leave them out. The mayo will still emulsify and taste delicious, though it may be slightly less tangy.
Storage
- Refrigeration: Store the mayonnaise in an airtight container in the fridge for up to 10 days.
- Freezing: Mayo does not freeze well due to its emulsion-based texture, so it’s best made fresh in small batches.
- Usage Tip: If the mayo firms up too much in the fridge, let it sit at room temperature for a few minutes before using.
This Carnivore-Compliant Mayo is incredibly simple to make and so much better than store-bought alternatives. Whether you’re spreading it on meats, using it as a dip, or incorporating it into recipes, this homemade mayo will elevate your meals with its rich, creamy texture and flavor. Give it a try—you’ll never go back to store-bought again!
