Carnivore Mayonnaise

Britt Malka
Sidedish

Carnivore mayonnaise? I’ve dreamed about this for a long time.

Because I was done with the seed oils and other toxic things. I could make mayonnaise with olive oil, but it wouldn’t be carnivore. Besides, I don’t like the taste of mayonnaise made with olive oil.

“It must be possible to make it with butter,” I thought.

And tested it.

It didn’t work. Thin… like water. The taste not good.

Thankfully, I discovered a video where Chris Cooking Nashville makes spreadable mayonnaise.

It’s not 100% carnivore. I’ve added 1 tsp apple cider vinegar and 1 tsp mustard. It took a while to find mustard without sugar and other toxic stuff, but I found it.

Today, I made this carnivore mayonnaise for the first time.

Chris said it could last a couple of weeks in the fridge. I wouldn’t keep it that long. Besides… I don’t think it will last us longer than one or two evenings to eat it. 😉

Chris Cooking Nashville’s Mayonnaise Spread

This is the video that inspired me.

Preparation: 5 mins
Cooking: 5 mins
Total: 10 mins

Here’s How It’s Done

1. Melt the butter over low heat (I used setting 3 out of 10).
2. Crack the egg and separate the yolk from the white.
3. Put the white into a small jug and the yolk into a narrow container that fits a staff blender.
4. Add a pinch of salt, the apple cider vinegar and the mustard.
5. Stir with the blender head sitting still at the bottom of the glass.
6. When the butter is hot (around 60F says Chris, but I didn't have a thermometer), add a little at a time and keep blending with the head at the bottom.
7. Once you've added all the butter, add the egg white a little at a time.
8. Put it into the refrigerator until you need it. I recommend at least 4 hours earlier so it can get cold and more stiff.

Ingredients:

1 egg

113 g butter

1 pinch of salt

1 tsp apple cider vinegar

1 tsp mustard

Raw egg yolk, mustard, salt and apple cider vinegar

Carnivore Mayonnaise

Chris Cooking Nashville’s Mayonnaise Spread

Here’s How It’s Done

Leave a Reply Cancel reply

Ingredients: