Butter Mayo

Butter Mayo

This is a super easy Butter Mayo recipe and one of my personal favourites. I love it more than any other mayo I have ever tried! There are a couple of variations that can be done with this recipe if you want it more tangy mayo or plain mayo.

This recipe can easily be doubled, tripled or quadrupled simply by doubling, tripling or quadrupling the ingredients. I love to make this in mini jars to give away to people - some food for thought.

Follow the below instructions to a T and you will be so glad you did!

Supplies:

• 1x clean wide mouth jar with lid (I double this recipe and use a 746mL jar)

• 1x immersion/stick blender

• 1x small saucepan/pot

• 1x spatula

Ingredients:

• 2 egg yolks, separated from the whites (I recommend blending in the whites to make the mayo softer after it is refrigerated!)

• 1 cup unsalted butter, melted and cooled

• 2 tsp apple cider vinegar OR lemon juice

• 1/2 tsp pink sea salt (or any salt you have on hand)

• OPTIONAL: 2 tsp dijon or yellow mustard for some tang

Instructions:

1. Place butter in a saucepan and melt over low heat. Do not let it burn!

2. While the butter is melting, separate your egg yolks from the whites placing the yolks in the bottom of the wide mouth jar. (Save the egg whites for later for Meringue Cookies, Carnivore Bread or PSFB Noodles!)

3. Add your apple cider vinegar, salt and mustard (if using) to the egg yolks.

4. Blitz the yolk mixture with the immersion blender until combined.

5. Once the butter is melted and cooled, slowly pour a small amount of butter into the yolk mixture while blitzing with the immersion blender (about 30 seconds) moving the stick blender up and down and around to ensure ingredients are well combined. You will notice that it immediately begins to emulsify. This is what you want!

6. Continue to run your immersion blender while slowly slowly adding the cooled, melted butter until completely combined. **EXPERT TIP: Work your stick blender up and down to incorporate the melted butter and to ensure proper emulsifying.**

7. Once all the butter is added, you can choose to add the egg whites (this results in a softer, spreadable mayo when it is refrigerated) continue to blend for another 45-60 seconds moving the stick blender around to insure all ingredients are incorporated.

8. Use warm or seal with the lid and store in the fridge for 3-4 weeks (if it lasts that long!)

Comment below your favourite use for mayo! Mine is as a dip for anything lol or with making Carnivore "Devilled" Eggs.

Warmly,

Richelle