Carnivore Mayonnaise: How to Make the Ultimate Butter-Based Mayo

Ever bitten into a deviled egg so rich and flavorful it makes you question everything you know about mayonnaise? That’s what we’re making today. But this isn’t just any mayo – it’s carnivore mayo, made with butter instead of those inflammatory seed oils that regular mayonnaise uses. Trust me, once you make this, store-bought mayo will seem like a sad, distant memory.

I created this recipe years ago when I needed a carnivore-friendly condiment for the carnivore lifestyle show where I was the chef. Everyone went absolutely wild for it, and I’ve been perfecting it ever since. Let me walk you through exactly how to make this game-changing condiment that’s about to revolutionize your carnivore cooking.

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Quick Stats

• Prep Time: 5 minutes
• Active Time: 5 minutes
• Total Time: 10 minutes
• Servings: About 1½ cups
• Calories: Approximately 100 calories per tablespoon
• Macros (per Tbsp): 11g fat, 0g carbs, 0g protein
• Difficulty: Easy – even kitchen novices can nail this!

Equipment You’ll Need

• Wide-mouth mason jar or similar container (critical for immersion blender access)
• Immersion/stick blender (seriously, don’t try to make this with a regular blender)
• Measuring spoons
• Small saucepan (for melting butter)

Don’t have an immersion blender? You might want to invest in one – they’re incredibly useful for carnivore cooking and this recipe just won’t work without it. I use a Vitamix immersion blender that was a bit pricey, but honestly, it’s been worth every penny because I use it multiple times weekly.

Ingredients for Butter-Based Mayo Perfection

The Base

• 1 large egg, room temperature (this is non-negotiable!)
• 2 sticks (1 cup/226g) unsalted butter, melted and cooled slightly

Flavor Enhancers

• 1-2 teaspoons pickle juice (carnivore variation: use beef broth instead)
• ½ teaspoon mustard (optional for strict carnivore)
• ¼-½ teaspoon salt (to taste)

Want the absolute simplest carnivore version? Just use the egg, butter and salt – it’ll still be incredible! But the pickle juice adds a tangy zing that really makes this special.

Let’s Make Some Mayo!

1. Prep Your Egg – Make sure your egg is at room temperature (leave it out for 30 minutes before starting). Cold eggs will sabotage your mayo from the beginning! 🥚
2. Melt Your Butter – Gently melt the butter in a small saucepan until completely liquid. Allow it to cool slightly – we want it warm and fully melted, but not hot enough to cook the egg.
3. Start Your Base – Crack the room temperature egg into your wide-mouth container.
4. Add Flavoring – Add the pickle juice (or beef broth for stricter carnivore), mustard (if using), and salt to the container with the egg.
5. Blend It Up – Place your immersion blender into the container, resting it at the bottom. Start blending on low speed.
6. The Magic Moment – With the blender running, slowly drizzle in the melted butter. Keep the blender moving up and down slightly to help emulsify the mixture. You’ll see it transform before your eyes!
7. Check Consistency – Continue blending until the mixture thickens and looks like mayonnaise. The entire process should take about 30-60 seconds.
8. Chill Out – Transfer your freshly made mayo to the refrigerator, where it will thicken up significantly as the butter cools.

The first time I made this, I couldn’t believe how easy it was. Seriously, why had I been buying mayo all those years? This takes literally minutes to make and tastes a million times better.

How to Serve Your Carnivore Masterpiece

This carnivore mayo is incredibly versatile – you can use it just like regular mayonnaise, but with the added knowledge that you’re not consuming those nasty seed oils. Some of my favorite ways to use it:

• Deviled Eggs: The obvious choice and my original reason for creating this recipe. Check out Carnivore Deviled Eggs for the perfect application!
• Sandwich Spread: Slather it on Carnivore Egg White Bread for an incredible sandwich.
• Dipping Sauce: Try it with Carnivore Chicken Nuggets for the ultimate protein-packed meal.
• Base for Other Sauces: Mix with herbs or spices to make ranch-style or flavored dipping sauces.

The rich, buttery flavor of this mayo makes any dish feel more luxurious and satisfying. And the best part? No weird ingredients or additives like you’d find in store-bought versions.

Storing Your Carnivore Mayo

Because this mayonnaise contains raw egg and is homemade, proper storage is important:

• Container: Keep it in an airtight container in the refrigerator.
• Duration: It will last about 1 week when properly refrigerated.
• Texture Changes: The mayo will firm up considerably in the fridge because of the butter. If it becomes too firm, you can let it sit at room temperature for 5-10 minutes before using.
• Signs It’s Gone Bad: If it develops an off smell or any discoloration, toss it and make a fresh batch.

Pro tip: I sometimes make half batches if I know I won’t use it all within a week. Better fresh than wasted!

Why This Butter Mayo Blows Regular Mayo Out of the Water

You might be wondering – why bother making mayo from scratch when you can buy it? Let me count the ways:

• No Seed Oils: Conventional mayonnaise is made with soybean, canola, or other inflammatory seed oils. This uses only butter, which is much better for your body.
• Rich Flavor: The butter creates an incredibly rich, satisfying flavor that oil-based mayos can’t match.
• Customizable: You control exactly what goes in – no preservatives, additives, or mystery ingredients.
• Carnivore Compliant: Finding truly carnivore-friendly condiments is tough. This solves that problem beautifully.
• Nutrient Dense: Using quality butter from grass-fed cows provides beneficial fatty acids and fat-soluble vitamins.

Ever noticed how many “healthy” mayo alternatives still use questionable oils? Even many “keto” commercial mayos use avocado oil, which doesn’t work for strict carnivore folks. This butter-based version solves all those problems.

Common Mayo Mistakes (Don’t Do These!)

1. Using Cold Eggs – I cannot stress this enough. Your egg MUST be at room temperature. Cold eggs will not emulsify properly, and you’ll end up with a sad, separated mess.
2. Butter Too Hot – If your melted butter is too hot, it will cook the egg, giving you scrambled eggs in butter rather than mayonnaise. Let it cool slightly after melting.
3. Rushing the Process – Adding the butter too quickly can break your emulsion. Slow and steady wins the race here.
4. Wrong Blender – A regular blender won’t work well for this. The immersion blender is key to getting the right texture.
5. Not Enough Salt – Don’t be shy with salt; it’s crucial for bringing out the flavors in this simple recipe.

I learned these the hard way so you don’t have to! The first time I made this with a cold egg, I ended up with a weird, separated concoction that went straight to the trash. Don’t be like rookie me!

Variations and Substitutions

While the basic recipe is perfect as is, here are some carnivore-friendly ways to customize:

Flavor Variations

• Spicy Mayo: Add a pinch of cayenne or a dash of hot sauce
• Herb Mayo: Mix in finely minced fresh herbs like chives or parsley
• Garlic Mayo (Aioli): Add a small amount of garlic powder or crushed fresh garlic
• Beef Mayo: Use concentrated beef broth instead of pickle juice for an umami-rich version

Ingredient Substitutions

• Ghee: Can substitute for butter if you prefer (flavor will be slightly different)
• Duck Egg: Makes an extra-rich version if you have access to them
• Lemon Juice: Can replace pickle juice for a different tang
• Bacon Fat: For the ultimate carnivore experience, substitute half the butter with melted bacon fat

I once made an emergency version with duck eggs and beef broth that turned out so good, I now make it on purpose!

Carnivore Mayo FAQ

Q: Is this mayonnaise really carnivore-compliant?

A: The base version with just egg, butter, and salt is 100% carnivore. The pickle juice and mustard variations are more for those following a more relaxed carnivore approach.

Q: Will this work with a regular blender?

A: Not easily. An immersion blender is really the tool for the job here. The specific up-and-down motion helps create the perfect emulsion.

Q: My mayo didn’t thicken. What went wrong?

A: Most likely your egg was too cold or you added the butter too quickly. Room temperature ingredients and patience are key.

Q: Can I use salted butter?

A: Absolutely! Just adjust the additional salt accordingly.

Q: Is it safe to eat raw eggs?

A: Using fresh, high-quality eggs minimizes risks. If concerned, you can use pasteurized eggs.

The Final Word on Carnivore Mayonnaise

This carnivore mayonnaise recipe has been my secret weapon in the kitchen for years. It’s ridiculously easy to make, avoids all the problematic ingredients in store-bought versions, and tastes so much better that you’ll wonder why you ever bought mayo in the first place.

What I love most about this recipe is how it proves you don’t need to sacrifice flavor when following a carnivore lifestyle. In fact, I’d argue this butter-based version is BETTER than traditional mayo – richer, more satisfying, and infinitely more versatile.

So grab your immersion blender and give this a try. Your deviled eggs, burger toppings, and dipping sauces will never be the same again. And neither will your expectations of what mayonnaise should taste like! 🥩🧈

Next Recipes To Try

Now that you’ve mastered carnivore mayonnaise, here are some perfect pairings to try it with:

• Carnivore Breakfast Sandwich – The perfect vehicle for your fresh mayo!
• Carnivore Taco Shells – Add a dollop of mayo for a creamy finish
• Carnivore Salmon Patties – These taste incredible with a side of butter mayo
• Carnivore Ranch Dressing – Use your mayo as the base for this dressing
• Carnivore Chicken and Dumplings – For a complete carnivore meal

carnivore mayonnaise

Yield: 1.5 cups

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

A rich, creamy butter-based mayonnaise perfect for the carnivore diet. Made without seed oils, this homemade mayo uses simple ingredients for maximum flavor.

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Ingredients

• 1 Large Egg (room temperature)
• 2 sticks (1 cup/226g) unsalted butter, melted and slightly cooled
• 1-2 teaspoons pickle juice (or beef broth for strict carnivore)
• ½ teaspoon mustard (optional for strict carnivore)
• ¼-½ teaspoon salt (to taste)

Instructions

1. Prep Your Egg: Ensure your egg is at room temperature by leaving it out for 30 minutes.
2. Melt Your Butter: Gently melt the butter until completely liquid. Allow it to cool slightly - warm but not hot enough to cook the egg.
3. Start Your Base: Crack the room temperature egg into your wide-mouth container.
4. Add Flavoring: Add the pickle juice (or beef broth for strict carnivore), mustard (if using), and salt to the container.
5. Blend It Up: Place your immersion blender into the container, resting at the bottom. Start blending on low speed.
6. Add Butter: With the blender running, slowly drizzle in the melted butter. Keep the blender moving up and down slightly to help emulsify.
7. Check Consistency: Continue blending until the mixture thickens and looks like mayonnaise (30-60 seconds).
8. Chill: Refrigerate to thicken further as the butter cools.

Notes

For strict carnivore, omit the mustard and use beef broth instead of pickle juice. Make sure your egg is truly at room temperature or the emulsion may fail.

Nutrition Information

Yield 24 Serving Size 1 tablespoon
Amount Per Serving Calories 100Total Fat 11gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 3gCholesterol 15mgSodium 40mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g