This carnivore mayonnaise has the creamy consistency of real mayonnaise. It does not get hard in the fridge but keeps the creamy mayo consistency. Stays good for up to a week.
- ⏲️ Prep time: 0 min
- 🍳 Cook time: 10 min and 1 hour to set in the fridge
- 🍽️ Servings: one big jar
- 🔪Tools: Stick blender, jar
Ingredients
- 2 eggs (at room temperature)
- 113 grams of butter (1 stick)
- 2 tsp of apple cider vinegar
- 1 tsp of mustard (optional)
- Salt (according to taste)
Directions
- Melt the butter slowly and take it off the heat as soon as it is fully liquid. Let it cool for at least 5 minutes.
- Separate the egg yolks from the whites and put the yolks into your jar. Keep one of the egg whites on the side; the second will not be needed for the mayonnaise and can be discarded or used for something else.
- Add the apple cider vinegar, the mustard, and the salt.
- On medium speed, blend the mixture for 10 to 15 seconds.
- Add the butter at 1 to 2 tablespoons at a time, blending for 10 to 15 seconds each time.
- Add the one egg white on top of the thick mayo, blend for 10 seconds on medium to combine, then blend for an additional 15 seconds on high speed.
- At this point, the mayo will be a little runny (like a dressing). Put it in the fridge to set for about an hour.
- Enjoy :)
Notes:
- Make sure your eggs are good quality, as they will be consumed raw.
- If the mayo is too runny for your taste after cooling down in the fridge, add some more butter and blend it once again.