Posted March 7, 2022

Butter Mayo

This recipe was inspired by us eating the Beef Butter Bacon & Egg challenge. The difference between this and Hollandaise is the amount of eggs and adding mustard

4.37 from 47 votes

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Course: Appetizer

Cuisine: American

Prep Time: 5

Cook Time: 10

Servings: Tablespoons

Calories: 110kcal

Equipment

Ingredients

US Customary - Metric

2 Egg yolks
1 Tbls Mustard
1 tsp Lemon juice (you can use 2 tsp and eliminate vinegar)
1 tsp Apple cider vinegar (you can use 2 tsp and eliminate lemon juice)
1 cup Melted butter
1/2 tsp Redmond Real salt (salt to taste)
1/4 tsp tara gum (optional for a creamier mayo)

Instructions

Melt you butter and allow to cool for a few minutes
In a mason Jar, add egg yolks, mustard, salt, lemon juice, apple cider vinegar and quickly mix with an immersion blender (you can also use a blender)
With immersion blender running, add a little butter to the mixture and blend until it thickens.
Continue adding butter a little at a time and blend. Make sure you don't add too much butter at once or the mayo will break
As the mayo begins to thicken, you begin to slowly drizzle remaining butter into the mixture
Once all the butter is added, continue blending for a few seconds to thicken up the mayo. The longer you blend it, the thicker it will be but it will harden more in the fridge
For a creamier mayo and one that doesn't solidify as much in the fridge, add 1/4 tsp of tara gum
Store in an air tight container for up to 10 days

Video

Notes

A few tips:

You can make this in a traditional blender or with a whisk. Just slowly pour the butter in just as you do with the immersion blender.
For a creamier mayo, add 1/4 tsp tara gum after all butter is added.
For a mayo that doesn't harden up as much in the fridge, don't blend as long.
You can also use whole eggs instead of just the yolks

Nutrition

Serving: 1Tablespoon | Calories: 110kcal | Protein: 0.5g | Fat: 12g

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