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


  1. Place the egg and egg yolk in the bowl of a food processor that has been fitted with a steel blade.
  2. Blend on the highest setting for 1 minute.
  3. 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.
  4. 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.
  5. 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.
Zero Carbs Per Serving!
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