Butter Mayo The Original Carnivore Mayo
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- čas přidán 26. 08. 2024
- This recipes makes my favorite mayo! Here is my FAVORITE stick blender: mariamindbodyh...
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You go, girl!
I'm 74, found this thing called Lion Diet, and started it on February 22nd, 2023.
ALL of my health woes (diabetes, ibs, arthritis, copd, sleep apnea, inflammation . . . The list goes on, never ending) have disappeared.
I started at 327 pounds, but now weigh 230 and hope to be 195 by Christmas.
I'm 6 foot 6 inches tall and feel like I'm 21!
Way to go! 💪
Awesome job! Keep it up and you’ll be adding years to your newly healthy life!🎉🎉🎉
If you put a damp cloth or a piece of silicone underneath your glass it won’t slip. Blessings from 🇬🇧
How long will this keep in the fridge please?Tia
@@WhatDadIsUpTo yep, huh!
Butter is so much better than any plant oil
So true!
Agree 100%
If you use ghee instead of butter, the mayo will harden less in the fridge, more like oil based mayo. As ghee is softer than butter.
In the old days when all mayo was made at home, we just clarified our butter and let it sit for a half hour to cool before making it. There’s no need for ghee (real ghee is fermented for weeks.).
I'm scared to eat anything with raw eggs nowadays.
Thank you very much for that recommendation. I will try it.
Been making mayonnaise like this for years but using olive oil. Going to try it with the ghee, which I also make from scratch!
@@RestingBitchface7 not all ghee is fermented. Ghee and Clarified butter can be used interchangeably.
This is what we cal normal mayo here in Norway btw =)
Really? I live in Norway too, but all mayo i see is made with canola oil..
I have serious inflammation in my body, muscles, from years of autoimmune illness. I’m seriously fatigued, in pain everyday. I’m 7 days in Carnivore. I’m hoping for good positive results.
You've got this! 🙏
how goes it
The same here. Twenty years with ME/Cfs and almost bedridden. Into high fat Carnivore for about a month now, and I can feel my body changing.
It will... trust me Iam 50 and been ill for YEARS and took time though and went through somewhat hell with body adapting but a year now after... being carnivore and changed my life completely
I have never regretted becoming a carnivore eating machine! After 60 plus years of my health not being good, due to a disease I was born with, it’s like overnight my body began to get healthier as I ate the carnivore eating plan for life.
I've made one in the Vitamix. I used half butter,.half bacon grease.
Awesome
I have a Vitamix and do not want to invest in the immersion one... so it worked fine for you???
@@feedhumans it worked excellent. Followed a CZcams video.
If I remember,.6 egg yolks, a tablespoon or two of acid, I used acv, a blob of mustard and a cup and a half of fat.
Good that i found this butter mayo !
Had stopped eating mayo from vegetable oil due to health concerns.
Absolutely love this recipe...I added a teaspoon of fresh ground horseradish to give it an extra kick...LOVE IT!!!
Sounds great!
I added maybe a tablespoon of heavy cream. Perfect!
The cup came with the Immersion blender! thanks for Sharing.
I used butter mayo in the deviled eggs I made last Easter. Your recipe for butter mayo is easier than the one I was using. Can't wait to see your recipe for deviled eggs.
I have so many amazing Deviled Egg recipes! :) mariamindbodyhealth.com/?s=deviled+eggs
Maria! I'm so happy with this recipe. I do not like avocado mayo or mayo with seed oils so now I can have mayo again, so delish!
Separate the egg and save the white for later. When you made the Mayo just like you did it’s good texture, toss the egg white on top of it and blend it trough. It will get a little runny and bubbly at first, but after hours in the fridge where we keep it is comes out velvety soft like cream cheese texture
The reason mayo is made with fats or oils that stay liquid even in the fridge is because after they are used for making the mayo they don’t harden and the mayo can be stored for more than a day and still be fluffy and velvety. Butter and any similar fats that harden are not good candidates for making mayo. You may not like the taste of the avocado oil but it’s the only healthy vegetable oil that can produce carnivore friendly mayo. If somebody comes with a technique to water down the butter yet keep its homogenous oily consistency they would be able to make mayo that stays the same even if refrigerated. Otherwise the mayo made out of just butter will turn into liquid after it reaches normal temperature when taken out of the fridge.
@@ke2delight last time I checked avocado is a plant (not carnivore) rendered lard is semi liquid in room temperature and carnivore for real
@@ScanianDude doesntr mean you should be afraid of eating some very low carb veggies or something that is full of fats like avocado. jeez man.
@@PsycosisIncarnated I am not, but carnivore means meateater simple as that
@@ScanianDudestrictest definition sure. But unless you’re on a lion diet(meat and salt) most carnivore dieters aren’t strict carnivore. I like black pepper and garlic powder on my meat, and I also drink lemon water daily. I’ll even add a tablespoon of coconut oil to my morning coffee for some extra fats and those healthy oils. Maybe not strict carnivore but it’s far easier to just say carnivore diet rather than explain ketovore, or dirty carnivore, or any other term.
You're like a kitchen "mad"/food scientist! So creative with your recipes!
😊 thanks
Oh my goodness! I just made this, although I left out the mustard and salt and just used salted butter. POW‼️ this was GOOD! Thank you‼️😊
Sounds great!
Now I make it all the time and it’s way better with mustard and a pinch of salt and unsalted butter.
I wish I could remember the CZcamsrs name but she taught us to use some liquid from fermented vegetables cabbage or even yogurt and it will preserve the mayonnaise for up to a couple of months. After making it let it sit on the counter for six or seven hours to ferment. Crazy but got rave reviews I haven't tried it.
Farm girl something, I tried it and my ketchup is still great!
I saw that video. It was the fermentation liquid from fermented celery she used. I did it and my mayo is lasting a couple months which is long enough for me to use up a pint of mayo. It used to mold on me very quickly before I started adding the fermentation liquid. I think I will try adding some of the liquid from my saurekraut and my fermented garlic. Might be tastier especially with the garlic.
Carolyn from Homesteading Family
Lisa at farmhouse on Boone
You are a genius Maria. Your recipes make carnivore sustainable and fun! ❤️🙏💝
Thank you so much!
I use egg yolks and melted butter. Works a treat and stays a creamy consistency in the fridge.
Awesome!
Genuinely the best mayonnaise recipe thanks for sharing this. From Johannesburg South Africa 🇿🇦
Thank you!
Found a recipe for butter mayo back in the 80s in a "back to the land" book.
Good stuff!
I make my butter mayo every week! I use 2 yolks with the other ingredients and add the whites at the end. It stays creamy in the frig
Is that two eggs total than? I made this recipe always with olive oil but since I went carnivore I feel this is not working for me anymore. I want the mayonaise to stay creamy though...
Cannot wait to make your recipe as my husband hates the avocado mayo. I refuse to purchase store bought mayo made with canola/soybean oil.
Good choice!! ;)
You just made my day. I Love Mayo but have refused to use store bought. I have been trying to make my own but you just filled my wish list. You rock and I love you from snowy Colorado 💜🤗😘Valerie 💋💋💋🙆♀️
Enjoy! ❤️
I absolutely love your recipes. I got your carnivore cookbook it completely revolutionised the way I cook at home.
You are a blessing🙏
Yay, gonna try the pickle juice next time. Thanks, Maria!
Enjoy!
Okay. How have I never made this??? Aside, from the reminder that I completely forgot to get butter in my grocery order this week 😠 (it's okay, I just start to panic when I get down to my last 4 pounds 😂), this is my wake up to try this! I'll be making some tonight!
I'm thinking clarified butter may work even better due to the lack of water and milk solids. Probably would have a better shelf life too (not that you're keeping this for any period longer than a few days though).
I'm starting keto carnivore and I'm so excited to finally feel better both physically and mentally. I love your channel.
Welcome aboard! I am so glad you're here ❤️❤️❤️
so cool
way to go 🎉
Your recipe is so easy and tastes excellent! My whole family had no idea when I made your deviled eggs and butter mayo! Thanks for sharing your recipe! We all loved them!
Thank you!
You can also make this with bacon grease to make bacon mayo. You want it a bit runny because it does get a lot thicker in the fridge. You can add water or broth to thin it a bit if it's too thick when you first make it. Figure about the consistency of ranch dressing before you put it in the fridge.
She said at the beginning she used bacon fat and broth on the carnivore tv show.
Is the bacon grease amount the same as the butter?
Im living on my own and i got no rules! Except never skiping meals lol and this recipe is incredibly easy and fast to make tysm
You are so welcome!
This is the only way I know how to make mayo; it’s the way my grandmother taught me. The only difference is you need to separate the egg and add the albumin at the end.
Hollandaise is cooked on the stove.
I'm interested in the way your parents taught you (sepearating the egg and the albumin) if you're willing to share the details. Thank you
I'm with you: I have tried in the past to enjoy avocado mayo but could never acquire a taste for it. I cannot wait to try butter mayo. Thank you. :)
It's so good!
I love making my hard boiled eggs in my instant pot. Pressure cook 5 minutes. Natural release 5 minutes then release and put in ice water for 5 minutes. Easy peeling as well.
For anybody that has an issue with it coming out overcooked this way -
I have a instant pot duo plus 8 quart and I'm in SoCal.
Add 1 1/2 cups of water, fill up with as many eggs that fit on the bottom, and do 5 min on low pressure with the "less" setting, and then natural release at 2 1/2 min. You'll be able to drop in cold water at 5 min.
Enjoy!
They come out perfect every time!
@@mackerelgainz541thank you!!
Great recipe! Did not have pickle juice, so I added some pepperoncini juice, Redmond's sea salt and lemon! AMAZING! THANK YOU FOR ALL THE WORK YOU DO TO HELP ALL OF US! xxoxo
Yum!
Careful with peppercini juice. It has the color yellow, it a dirty food.
not the one I have...;_)@@Lynn_Nice
Thank you Maria. This is absolutely delicious.
You are so welcome!
0:28 it came with a stick blender. I have one just like it
I made this!! It was SOOOOO good!! Thank you Maria❤❤❤
So glad!
Thank you for the inspiration to try making this. Absolutely delightful as I love butter but never did like olive oil for making mayo.
Use mustard, but make your own. Make fermented mustard. Fermentation will get rid of most of the antinutrients.
you are amazing!! Thank you for all your hard work. I'm so happy I don't have to go through a million attempts, because you have this awesome channel. Blessings to you.
You made my day!
Definitely going to make this!
Bearnaise is butter mayo. I always make my own since I don't like the taste of tarragon
Ah! Room temperature eggs. That's where I've been going wrong in the past. Now I know. Thanks.
"Kelly Hogan 4 you my friend" ❤️! Lol
Greetings from New Zealand. Wow! Love this recipe, can't wait to try it. I have recently moved to carnivore and was just thinking today - what was I going to substitute for mayo? And then this video shows up in my recommended videos section. Thank you 😊
Hope you enjoy!
Um yep, you had me with the pickle juice ! Im making this today !! Great idea with using butter !! I was also stumped with the avocado or olive oil part so butter is a great option. Could ghee be used ?? I love the flavor of ghee. ❤❤❤
Ghee is 100% a flavour enhancer. I'm so going to use Ghee. You're a genius
I like to just add everything in with the blender tip all the way at the bottom and then full speed it until you see it turn white and creamy and then moving the blender stick upwards to incorporate the butter into the mix as you go. The butter will be floating on top of the egg anyways, I can't do the multi-tasking, I'll knock the cup off.
This is the way I did it too when still using olive oil, glad you told that I can do the same with the butter..
@@heidjemeidje7189 Also you're blending for so long the heat from the friction will help the butter stay melted as you incorporate it into the egg.
Just to be on the safe side I like to start the whole process with the blender tip already in the cup to avoid pushing too much of the fat into the egg if you put the blender in the cup after all the ingredients are already in the cup, if that makes sense.
WOW that's fast, I'm so trying you hooked me with the pickle juice. I hate homemade mayo but I'm excited to try this. Thanks for sharing
Thank you!!! hi to despise avocado mayo. I tried to make myself like it, but I could not acquire the taste for it. Looking forward to making this.
Awesome, thanks Maria!
Pasteurize the yolk and white in the microwave! Last forever in the fridge!
The cup came with a kitchen aid immersion blender!
I have worn out 3 of those kitchen aid ones. The switch always wears out. On my first Vitamix now.
I've just made this and it's delicious. As it's quite rich, I have to eat less mayo which is a good thing.
Glad you like it!
I have recipes of yours dating back to the Low Carbing with Friends early days. Thank you for the recipe technique.
You made my day!
You are the Heston Blumenthal of the ketogenic world ❤️❤️
🙏🙏🙏
Just saw this clip, thank you!
Nice idea. I was 60 lbs heavier 2 yrs ago along with beginning signs of overweight type conditions from being almost pre-diabetic and so on.... I just quite eating carbs.sugars, enjoy dairy, dairy fats, meat and veggies until I feel satisfied. I get a clean bill of health from my doctor and I can actually see my abs. My eating window in a day is about 4 hrs.... 20 hr fast....I only feel hungry about 1 hr before eating time when it's time to start cooking. I am just looking for new cooking ideas. Finding healthy "fast foods" or eating in restaurants is almost impossible for me. So, it's all about food prepping and making every bite count as medicine while not spending too much time in the kitchen. Happy to see more vids here. Thanks.
Glad you are here! Enjoy the recipes ❤️
I've heard a number of people give a testimony that lets you go to a fast food restaurant and you want an extra beef patty for your hamburger just order from the side menu like two or three extra beef patties or an extra side of bacon, etc.
What I saw was the carton of eggs just like I eat every morning! They are so good!
I love this recipe especially adding pickle juice
Thank you so much 😊
Maybe a touch of cayenne might be good in that. Ever thought about making and using ghee as the butter base? But I see someone below has already suggest that.
I AM SOOO DOING THIS
2 DAY!!! YOU LOOK CUTE IN SHORT HAIR TOO!
I see my favorite eggs there! The best , rich yellow yolks.
SO GOOD🎉
I have acid reflux but love to try. Thank you so much
Sounds like an interesting mayo. However, I can't help but think that when you put it in the fridge it will become solid mayo.
It does solidify in the fridge. You can take it out and let it soften a bit before use. Or add a little water/broth, etc and blend it back up. Either way, it is AWESOME! Enjoy!
THANK YOU LOVE!! I JUST Tripped on this video as a NEW Carnivore (day 15) it caught my eye!! I LOVE the taste & convenience of canned Salmon but it's a little dry so I'll add this!! NEW SUBSCRIBER!
You made our day!!
@@MariaEmmerich thanks love!
I tried your mayo and it was amazing! So fast with the hand blender. It was too mustardy for my mother but was toned down when I made deviled eggs and when it sat overnight in the fridge. Question, is there a way to make the consistency softer? It hardens up in the fridge. It does soften when left on the counter a bit but sometimes I’m in a hurry and need mayo now! 😆
In other recipes I left out the mustard and it was mother approved, which is a big deal. She didn’t like the other keto mayo my dad got from the store but loved this one. Thank you for an alternative to olive and avocado oil recipes.
You are welcome!
I'm not sure how long this mayo lasts, however, if you use 1Tbl fermented brine and let it sit on the counter for 6hrs. then refrigerate, it will keep for 2 months. I've been doing this for months now. Tried olive oil, avocado oil and settled for MCT oil but this recipe, I can't wait to try. PS: if you don't have brine you can use whey. Thank you so much.
I make mine similar but with avocado oil. I’ll have to try this. Thanks for sharing.
It’s almost a Hollandaise , no egg white a little lemon juice and VOILA
I can't wait to try this recipe! I have GERD,/acid Reflux, PCOS and multiple other health issues, I need to make some lifestyle food changes.
You've got this! But for your ailments I would suggest going 100% dairy free. Try this mayo instead: mariamindbodyhealth.com/bacon-mayo/
love this mayo recipe thank you always maria
container came with the immersion blender. i have the same one
I hadn't even thought of using butter to make mayo, yet it's such an obvious choice. I've been struggling with finding decent safe mayos recently, the one avocado oil mayo stopped being sold where I live so now the only alternatives I have all taste bad so I was considering making my own and was considering using olive oil or something of the sort, but this is genius, I would MUCH rather use butter. I'll give this recipe a try for sure.
Hope you love it!
how long does this last in the fridge?
A week or so :)
I think the only difference between this and Hollandaise is whole egg in mayo and yolk only in Hollandaise. BTW, the jar you used looks like it came with that blender - I have the same appliance😅
So yummy, it taste like deviled eggs all by itself.
(I used pickle juice).
Thank you Maria, I’ve lost 14lbs so far.
Wonderful! 💪🥰
Wow it looks delish so how long will it keep? I like mayo but I don't use it up quickly reason why I don't make it. Maria what's your recommendation to extend shelf life? Thanks God Bless.
It should be fine in the fridge for a week :)
Could it be frozen in cubes?
@@kerrysutton8454putting some in the freezer would be worth a try
Wow I made it, the best mayo ever.
Thank you!
I saw you at the women's symposium for nutrition network
Yes! SO much fun!
Congrats, you've just reinvented Sauce hollandaise. Change pickle juice to vinegar/lime juice and you've the exact same recipe. I made hollandaise a while ago and the process was the exact same (with the stick blender).
This is exactly what I need! Thank you!
I love pickle juice because I find mayo very cloying. I’ve used lemon juice in that recipe
Cloying? There's an edit button if you've made a typo ☺️
Shuda used GHEE & called it MayoGhee! Lemon Garlic MayoGhee, better!
This is hollandaise sauce, usually made with yolks only
It’s Hollandaise sauce. Side note Mustard contains lecithin which assists with holding emulsion together
It's really not. It is different 🙏
How is it different to hollandaise?
Taste and texture are different 🙏
This is hollandaise sauce. Congratulations. You made what the French have been making for a century
I can’t find any mayo that doesn’t have soybean oil and/or canola oil. This works!
This will go great in my wife’s fav which is chicken salad with bacon. Been using bacon grease and sour cream but Mayo just flavors better (keeping the bacon grease - its magic). Wife’s not even doing keto and she’s lost so much weight eating with me (she’s like shut up - she worked so hard walking and starving before on WW with very little results - this is the zero effort diet, other than lots of cooking - just eat until satiated).
This is exactly how I made my hollandaise though. Maybe I did it wrong? Tasted like mayo to me.
Nice Hollandaise sauce recipe
It's mayo, but thanks! Hope you love it! 😉❤️
Btw, your mixing container you didn’t know where it came from, it came packaged with your hand mixer. I have the same one. Your welcome 🙏😎👍
THanks for this video!
Love the enthusiasm. Subbed too.👍💪🇺🇸
You are a blessing! ❤️🙏🥰
This will be Awsome on a chaffel sandwich
Yes!
If yall haven’t, try some beef tallow!!! It’s amazing and another way to get your fats in!
OH I NEEDED THIS-- miss my mayo so much!!! :) THANKS.. (and you STILL have a gorgeous SMILE!!!! ) (just a compliment- not stalkng!! ha.)
I’m going to use part Wagyu tallow and part butter.
Did you try this? I had the same thought. But I'm not adventurous; I hope you had success.
Gonna try it now. Thank u. 🙏
Hope you enjoy! 😊
Going to try this!!
Hi there I was having egg salad for breakfast fast then I thought can I make mayonnaise with butter I check out on CZcams and here you are I will try this recipe to se if it can beat Hellman’s Mayo If it can why not
Enjoy!