Use any type of animal fat to make a simple Carnivore Mayonnaise! This recipe contains a technique that will ensure the mayo remains spreadable after being in the fridge. Perfect on steaks or use in devilled eggs or however you like to use mayo!
DURATION :
Yield: 10
Prep time: 2 MINUTES
Additional time: 10 MINUTES
Total time: 10 MINUTES
Use any type of animal fat to make your own Carnivore compliant mayo! Lemon and mustard add flavor but are optional if you are unable to tolerate those ingredients.
Ingredients
- 1 whole egg, separated
- 1/2 cup of any animal fat such as butter, lard, duck fat, chicken fat, etc (See notes for tallow)
- 1 tsp. Mustard
- 1 tsp. Lemon juice or Apple Cider Vinegar
- 1/4 tsp. sea salt
Instructions
- Place your separated egg yolk in a medium-sized bowl or measuring cup. Large enough to handle your hand mixer or immersion blender.
- Place your chosen fat into a microwave-safe container or a pot on the stove and heat it until melted and bubbly.
- Add the lemon juice, mustard and salt to your egg yolk mixture (if using).
- Mix/blend your yolk mixture until it is nice and frothy. (approximately 30 seconds)
- Slowly add your melted fat to the cup. You need to constantly blend, letting the fat incorporate with the yolks. This step should take at least 5-6 minutes. Your mixture should look nice and creamy.
- Pour the reserved egg white on top of your blended mixture and incorporate it for about 10 seconds.
- NOTE: It will look runny like salad dressing but will firm up to a mayo like texture within a couple hours or so!
- Place in the fridge and use as needed. (Use up within 10 days)
Notes
- Your mayo will be good in the fridge for up to 10 days.
- It won’t be the same texture if you just mix up the whole egg into the container. Incorporate the yolk first with the fat and when it’s all done THEN add the egg white.
- You can use any animal fat or even a mix such as combining butter and bacon grease for example.
- TALLOW: If using tallow the end result will be much harder than if using the other fats. Try doubling the egg yolks and whites at the end.
