🥚 Carnivore Mayonnaise Recipe (Beefy & Eggy)
🧂 Ingredients:
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1 large egg yolk (room temp)
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1 tsp apple cider vinegar or lemon juice (optional for flavor/stability)
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1/2 tsp salt
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1/2 cup liquid animal fat (beef tallow, duck fat, bacon grease, or ghee—warm but not hot)
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Optional: a dash of dijon mustard or raw liver powder (for nutrient kick, if relaxed carnivore)
🌀 Instructions:
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Start with the yolk:
In a bowl or small food processor, add the egg yolk, salt, and vinegar (if using). -
Emulsify slowly:
Begin whisking or blending, and slowly drizzle the liquid fat in a very thin stream while continuously whisking/blending. This step is key—go slow to avoid breaking the emulsion. -
Adjust texture:
Once all fat is added, you should get a thick, creamy mayo. If too thick, you can thin with a few drops of warm water or a bit more vinegar. -
Store:
Keep refrigerated in a sealed jar for up to 4–5 days.
🧠 Tips:
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Beef tallow gives it a savory, meaty flavor. Mix with bacon fat or ghee for smoother texture.
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If your mayo breaks (goes runny), start over with a new yolk and slowly re-blend in the broken batch.
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Want it fluffier? Blend with an immersion blender and add a touch of gelatin powder.
Want to level it up? You can even make Bone Marrow Mayo—let me know if you want that version!