I’ve made homemade mayonnaise for years now, and I’ve successfully made it with a variety of different oils. Recently, I’ve found myself pondering if my recipe would also work with melted butter. After all, it’s a fat right?
Well, I’m delighted to discover that with a few slight alterations to my original mayonnaise recipe, I have created a delicious, airy butter mayo.
Yield: 10 oz
Serving size: 1 tbsp.
- 1 large egg
- 1 large egg yolk
- 1 1/2 tbsp. white vinegar
- 1 1/2 tbsp. fresh lemon juice
- 1/2 tsp. salt
- 1/8 tsp. mustard powder
- 2 1/2 sticks (10 oz) of unsalted butter, melted
- Place the egg and egg yolk in the bowl of a food processor that has been fitted with a steel blade.
- Blend on the highest setting for 1 minute.
- With the processor still running, pour the lemon juice and vinegar in through the feed tube, and blend for 30 more seconds, then add the mustard and salt.
- While the processor is still blending, very slowly pour a thin stream of the melted butter in through the feed tube. Continue pouring until all the butter is used. You can pour a little faster towards the very end.
- Pour the mayo into a jar or a container with a lid. At this point, the mayonnaise will look more like a thick liquid than a mayonnaise, but it will thicken up nicely in the refrigerator after a few hours. The mayo may continue to thicken over night. If it is thicker than you would like by the next day, simply stir it with a butter knife and it will be perfect again.