Carnivore Mayonnaise Recipe

Ingredients:

• 1 large egg (room temperature)
• 1 cup avocado oil or animal-based fat (like tallow or bacon fat)
• 1 tbsp lemon juice or apple cider vinegar (for tanginess)
• 1/2 tsp salt (or to taste)
• 1 tsp Dijon mustard (optional, for extra flavor and emulsification)
• A pinch of white pepper (optional)

Instructions:

1. Prepare the egg: Make sure the egg is at room temperature, as this will help the mayonnaise emulsify better.

2. Blend the ingredients: In a tall, narrow jar (for immersion blender use) or a food processor, add the egg, lemon juice (or vinegar), salt, and optional mustard.

3. Add the oil: Pour in the oil or animal fat. If using a food processor, blend on low speed. If using an immersion blender, start by holding the blender at the bottom of the jar and blend, keeping it at the bottom for 10-15 seconds.

4. Emulsify: Gradually, as the mixture starts to thicken, slowly move the immersion blender up and down, or increase the food processor speed, until all the oil is incorporated and you have a smooth, thick mayonnaise.

5. Taste and adjust: Taste your mayo and adjust the seasoning if needed. You can add more salt, lemon juice, or a pinch of white pepper, depending on your preferences.

6. Store: Transfer the mayonnaise into a clean jar and store it in the fridge for up to a week.

Tips:

• If your mayonnaise doesn’t thicken properly, it may be because the ingredients were too cold. Let the egg and oil come to room temperature, and try again.
• If you prefer a richer taste, you can use tallow or bacon fat instead of avocado oil.
• For an extra boost of flavor, you can add a small amount of garlic powder or even cayenne pepper for a spicy kick.

This homemade carnivore mayonnaise is great for dipping, spreading on burgers, or even mixing into salads! Enjoy!