🧈Butter Mayo **THE Trick to Keep it Soft in the Fridge!** 🤯

[@rlcoop1]

I added only 1 egg white back to the mixture instead of two. It was perfect.

[@PrimalPathWellness]

I was going to suggest the same thing, glad it turned out

[@philthyphil3324]

I just made it and I would second that recommendation, it came out delicious, but just a bit runny

[@ja-respect6422]

Me too! Only one egg white and it's perfectly spreadable. Love it

[@Schachtens]

Mine got hard as frozen butter. Will look again and see what I did wrong.

[@Schachtens]

I think I added the vinegar at the end. Will try again.

[@ChrisCookingNashville]

Thank you so much for the shoutout! Glad you enjoy the mayo. I make it weekly and then turn it into dressings and sauces of all varieties. My wife eats some almost daily. Great job on it too! Wouldn’t be surprised if it sets up slightly more overnight too. 😊👍🏼

[@IndigoNili]

It's SO good! Seriously a game changer!

[@ChrisCookingNashville]

@@IndigoNili thank you! It definitely has been for us. 😊😊😊

[@tamsteak]

chrismayo rocks! love it

[@tamsteak]

@@IndigoNili i agree, nili! love your vids. fellow oregonian here😁

[@tamsteak]

double batch-good idea! maybe add just one eggwhite to be less runny?

[@michelea256]

I absolutely love Chris’ spreadable mayo recipe! The only change I make is to use Maria Emmerich’s suggestion to substitute pickle juice for the apple cider vinegar. I make it every week and split into 2 jars so I can have one jar of classic butter mayo and I add seasoning/flavor to the other jar. So far I have made garlic mayo, chipotle mayo, ranch and horseradish mayos with the same base recipe. So much yummier than the jar stuff!!! ❤🍗🥓🥩🥩👎🏼🧈🥚

[@jbob1548]

I use pickle juice as well and the horseradish mustard.

[@ChrisCookingNashville]

That sounds really good!

[@paulaehlers5049]

This is seriously the best mayo recipe out there! It makes great blue cheese dressing and I am going to make a horseradish sauce too for steaks!

[@naomisnider8841]

If you use ghee, which is softer than butter, you won't have to separate the egg!

[@marcyblack3081]

I found using both egg whites it was to soft. One white made it soft and spreadable, a little firmer than regular mayo, but easily spreadable.

[@mendy5453]

I think I’ll try 1 egg white!

[@risasklutteredkitchen1293]

I just made a batch a few minutes before I saw your video!! It is in the refrigerator right now. So excited to try it. I also made hard boiled eggs so tomorrow I am going to make egg salad with the two.

[@KetogenicWoman]

Yay, you made it, I love this mayo! I also made it with bacon fat because I like free bacon fat! It's a little firmer than the butter mayo but still very spreadable!

[@christinahurst5999]

Ooh I have a ton of bacon fat right I'd love a mayo recipe using it I will try to google yum

[@IndigoNili]

Ooh yum! I'm going to have to try that! 🤩

[@dr.connienohns3411]

If you use kombucha instead of the vinegar, you can ‘ferment’ it the counter for 7 hours before refrigerating.

[@judyduran2306]

I made it and it turned out great. Very thick. Delicious! ❤️🥰❤️

[@lindalotfi3203]

In his video he adds the egg whites slowly to the mayo and it emulsifies great! Mine turned out fantastic!

[@julieatkins2946]

I’m making carnivore bread and will have tuna salad sandwich. Yummo

[@susans7091]

For some reason it is easier for me to learn recipes from you than from CCN ! Even though the same recipes. Your home laid eggs are so gorgeous!

[@sharonmwill]

I used about 3/4 of the egg white on my second batch to make it thicker. That worked well. The consistency was comparable to store bought eggs. Maybe pasture raised eggs just have larger whites?

[@evelyneself4938]

The last butter mayo I made was hard and most annoying...this one I'll try. Thank you.

[@firstmedtech]

I added a tablespoon of heavy cream. Perfect!

[@franceswatts4001]

Is the cream in addition to the egg white or instead of it?

[@fronniebealer7808]

I saw this on Ketogenic Woman who gave a shout out to Chris. It was great. I almost could eat with a spoon. (I did eat some with a spoon. Don't tell anyone.) I had wondered if my pint jar would hold a double batch. Thanks to you, I now know it does. Yay!

[@edwardlandmichl7622]

In my experience... Skip the egg whites. Add bone broth instead. Start with a few table spoons and experiment until you get the consistency you want directly from the fridge. The broth will keep it from getting rock solid and depending on how much you add you will be able to get a thick, creamy mayo directly from the fridge instead of the soft soup you demonstrated.

[@gullinvarg]

I've seen 3 videos of this (this one, Chris's and Ketogenic Woman's). Haven't made it myself yet, although I have made whole eggs avocado oil mayo in the past. The other 2 videos it wasn't this runny. My guess is either that they left it in the fridge longer or that their eggs weren't quite as fresh, or both.

[@ChrisCookingNashville]

@@gullinvarg I think it's the size of eggs being used. Hers are fresh eggs and may be larger or have larger whites than the ones I use. It's all about the ratio of whites to butter to achieve the texture. If it's too thin after 24 hours in the fridge you can always reduce the white slightly to get the texture you're looking for.

[@ChrisCookingNashville]

That can work for sure, but the water in a bone broth is not bound up in proteins like egg whites so it's not as stable, and it has a very distinct flavor that changes the mayonnaise flavor more than this egg white technique will. That's why this is my go-to method. I also already have the egg white so it's one less thing to add to the recipe for me personally.

[@edwardlandmichl7622]

@@ChrisCookingNashville, CHRIS!!! I LOVE your videos! Very cool to see your reply. Thank you for the information about the water not binding to the protein, I did not know that. I have been using chicken bone broth and did not notice a flavor issue but next time I will try it your way for sure 🙏

[@candiceschwed996]

I made this yesterday and then a batch today. So good. Made egg salad for tomorrows lunch and used it on my steak today.

[@lindacharron4021]

I made a double batch last week. I only used 1 egg white though. It was perfect, didn't even see the week out.

[@Anamericanhomestead]

Okay, can't wait to try this. I get so frustrated with all the store options containing soy and the recipe that uses EVOO just tastes horrible. And Avocado oils are so expensive! I make raw milk butter every week and have a lot of it in the freezer so this is going to fit the bill I think perfect.

[@tpcdelisle]

@edwardlandmichi7622 You need to leave the mayo in the fridge overnight to get get good and cold and then it won't be soupy. 👍

[@denmar355]

If you do the egg white part with a whisk or beater attachment it will end up a little thicker.

[@MeatingWellness]

I watched Chris' video and yours and then tried my own! Thank you, I shouted you out because you showed how you separated the eggs with your hands. I tried that, and it worked! Also thanks for trying out with the doubling of the recipe. I did that as well. I'm looking forward to using it this week with some hard boiled eggs and/or tuna.

[@user-rk2sy8df4s]

This is perfect! I never have vegetable oil at home.

[@bonzibonnie]

I bought Primal kitchen Mayo for something I was making. It cost me 8.99, I think your mayo may (hopefully) cost less and taste better! Thank you for your recipe!❤

[@ChrisCookingNashville]

Yes, I developed this recipe because of how expensive store bought stuff was (and I can't even buy butter based mayo) but I never liked the texture of butter mayo that got hard so this one was a real game changer when I got it right the first time.

[@gullinvarg]

I think any homemade mayo would be cheaper. Even with grassfed butter and pastured, organic eggs.

[@azannah]

I also bought the Primal Kitchen Mayo and it's just not good. This mayo taste100x better and cost so much less

[@gullinvarg]

I don't mind Primal Kitchen mayo, but making my own is better and only takes a few minutes. If I'm using it right away, I can let it be warm and not thin it. If I'm putting it in the fridge I can add egg whites like in the video, add more yolks, or add other liquids. Only reason I can think of buying mayo is if I need something shelf stable or have to grab something on the run.

[@MartyRaaymakers]

Thanks Nili. It looks good. I may need a different stick blender I agree on the texture. I love mayo 😂

[@LoveWinsMovement]

Maybe only add 1 of the egg whites back in next time? There are so many fabulous KETO uses for egg whites. Great technique and those eggs of your look incredible.

[@fnpfeelgood6627]

I just tried this but used half butter, half bacon grease. This will be perfect for my deviled eggs. I'll add chipotle seasoning and smoked paprika.

[@j.pierce8786]

I like that you are willing to experiment and that you aren't afraid of animal fats.

[@justpassinthru]

Wondered if you do want thicker if you added 1 white with yolks and 1 at end if that makes a difference🤔

[@terebrown2892]

Great video, thanks. How about if you just added 1 egg white? May let the butter solidify a little more, become more spreadable.

[@ChrisCookingNashville]

If your egg whites are large that may work well. If you're using smaller eggs that will probably end up too hard. All depends on the size of egg you use.

[@YarnKilla54]

Your eggs are gorgeous🧡

[@MarcesAurelius]

favorite butter brand I jumped shortly after it was introduced use a little less whites to thicken final product and your own water hydrated mustard powder

[@peterbrown172]

Just a heads up; when vinegar is added, the vinegar “chemically” cooks the eggs. The butter heat will also “cook” the egg.

[@debbienoel5651]

Thanks for sharing

[@MusicIsMyReligion89]

It's so odd for me to see people use the whole egg instead of just the egg yolk. I was a chef for 10 years professionally and only have seen the egg yolk version. I was told it's safer. You can argue that this is blender hollandaise. The only difference is that your butter isn't super hot to cook the egg yolks. I am glad this idea exists as an replacement for typical seed oil mayo. I am going to try this tonight and make a salad dressing.

[@55-y3k]

I used butter because that’s the only oil I had haha I created it the same way in the freezer for 15min then I kept stirring it until it’s thick

[@kaakrepwhatever]

I made butter mayo once that set up like a rock in the refrigerator. After that I just substituted room temperature softened butter directly 1:1 for mayonnaise.

[@ChrisCookingNashville]

That what I always struggled with too. That's why I was so happy when I got this recipe right the first time.

[@nancyjackson2279]

It's very good, but I go a little faster adding the egg. I do one white at the end.

[@KetoSimple]

I may actually try this... We're not fans of mayo but this might be good

[@IndigoNili]

If you like butter, you'll like this!

[@KetoSimple]

@@IndigoNili I'll have to give it a shot

[@celiaceliouche2253]

Thank you so much for the recipe @indigonili and @chriscookingnashville ! I successfully made it , it's so delicious and it's going to be one of my new carnivore staples!! I'm so grateful for you! At the end I only added one egg white, and it turned out amazing. Than you, thank you, thank you!! ❤

[@matevzklavora218]

hi for how long it lasts in the refrigerator?

[@ChrisCookingNashville]

I've had this last up to almost 2 weeks because of the butter pasteurizing the egg plus the vinegar and salt helping to preserve it, but if you make the single batch it's a small enough amount that in my house it never makes it long enough to go bad. Haha

[@terrifictomm]

How about if you added xanthan gum as a thickening agent? I have no idea how much but I have used it with other keto recipes.

[@KeithOlson]

FWIW, horseradish is a perfect sub for mustard. I don't even use Dijon anymore.

[@mariebrett2179]

What if you added a bit of xanthum gum to thicken it ?

[@miasgirls3778]

❤❤❤

[@tconcotelli]

I might try this with ghee and one egg white 🤔

[@curtsmith7699]

excellent video, quick and to the point (of a how to) i suffered thru the original video on how to make this mayo! this is so much better! thanks for this post!

[@-PiP-]

Hi! How long does this last in the fridge?

[@Apopateus]

The mustard is optional?

[@winzycooks]

Hello i gonna try these ...may i ask if you use salted or unsalted butter .

[@m.j.mcintear793]

would sour cream powder added after do anything?

[@suekeith]

Well fooey, I followed your recipe and made the double batch. I only needed the single. I'm new with Carnivore and by little brain is completely boggled, trying to take it all in. How long will it stay good for in the fridge, please?

[@lishayost44]

Should be good for a week in the fridge.

[@mom2blessings_sadie]

Hiw long does it last in fridge

[@margheritacorbo2985]

Hi how much apple cider vinegar

[@fleurlewis]

Might do that but add only 1 egg white

[@urielwong]

👍👍🙏

[@katewolfhill9910]

s that 2 tsp of vnegar? c u use browned butter ?

[@dsonyay]

I can’t ever get beyond letting the butter cool down. I end up grilling a bunch of shrimp and ribeye and then dipping the meat in melted butter, next thing I know it’s all gone. :(

why butter is better than sunflower oil? they are both high fat..

[@NeonXXP]

I made Duck fat mayo and it worked really well but the flavour was too strong. Tried again with ghee twice and it refused to thicken :S

[@NeonXXP]

To be fair the ghee didn't taste good either.

[@Schachtens]

Mayonnaise from the store is always with raw eggs. Nobody thinks about that and just trusts the large companies. The fear of raw food is unnecessary.

[@shellsea9520]

HI MATE ❤ YOUR CHANEL I CAME ACROSS A RECIPE FOR MAYO (CAN NOF FIND 2 SAY WHO WAS SORRY)THAT USES APPLE CIDER VINGAR AND LEMON AND THEN LEAVE OUT ON THE BENCH FOR 6 HOURS TO ADD PROBIOTICS THEN PUT INTO THE FRIDGE SO IT HAS A LONGER LIFE TOO I ALSO HV DONE HALF BUTTER AND HALF OLIVE OIL + AND THE WHOLE EGG THIS WITH GARLIC ADDED IS SO YUMMY I AM NOT BUYING MAYO ANY MORE ❤

[@CornpopBadDude]

I got to thinking, "I got a bunch of clarified butter. I wonder if you can make mayo from it. I bet that would be a tasty mayo for some pimentos and cheese. I know, someone on KZbin has that answer for sure." Sure enough, it is a thing. And Salmonella inside eggs is extremely rare. Like 1/30,000 eggs, so if you ate raw egg everyday, once in a lifetime you would get the rumbly tummy from internally infected eggs. Its all on the outside of the egg, and can work its way inside if the egg has cracks in the shell. So, if you are eating raw, wash the eggs before opening them with sanitizer of some sort. and if the shell is slightly cracked, that ones for the hard boil

[@v-22]

That's called a hollandaise sauce, lady 😂

[@Jayla-dj2gj]

I've always made mayo with only the yolk since raw whites take away from the nutrition of the yolk and are the most problematic in terms of allergies/digestion problems.

[@JoeyMassie]

I'm curious on your take on the safety of using raw eggs. I have two friends who were hospitalized after eating a raw egg sauce at a local restaurant. So many people got sick that the restaurant went out of business... You won't be able to see or smell dangerous bacteria....

[@CCCC-yx2ih]

Isn’t this hollandais?

[@aritranaruto]

This is almost like Hollandaise sauce

[@anthonyestenes5598]

As soon as you were going to add those egg whites, I said to myself, she should only add half and see how it turns out

[@frankpeter6851]

Butter mayo? Don't you mean hollandaise?

[@isaacmendez3902]

The egg was ok, till you touch it and introduced bacteria that might make the Mayo spoil faster. But a good mayo wont last anyway...

[@gergaly]

I make butter mayo without the egg whites, just butter, mustard and the egg yolks. It is hard as butter in the fridge but I don't mind. I can spread it like butter.

[@jbob1548]

same. add a bit of water before putting it in the fridge

[@johnwoods6751]

Hang on, let me get you a straw

[@suekeith]

I love seeing all of you great cooks on here helping us with our diets. Good job. However, I went to your blog and couldn't find this recipe because you have so many recipes listed and I don't have time to sit and scroll for that long. I've got the butter already melted. Sadly, I'll have to unsub and stick with my other terrific cooks and purchase items with their retail codes. Keep up the great work in the kitchen though!! Cheers!

[@IndigoNili]

This isn't my recipe so I didn't publish it on my blog. Please go to the original recipe creator's video (which I linked)

[@suekeith]

@@IndigoNili Ahh, thank you sweetheart! My butter mayo turned out great despite not having a recipe. I winged it since my butter was already melted. I must have guessed at the wrong amount of salt though. I probably used twice what Chris' recipe called for so I won't salt whatever I put this batch on. Wishing you continued great success with your channel!!❣

[@CohnmanTheBudbarian]

This is crazy, why all of a sudden is my feed full of butter mayo? ....Its hollandaise, bastardised, but it's essentially hollandaise, mayo uses oil.

[@LEE-kq9tq]

It doesn't look like you emulsified it enough. The texture before the eggwhites should've been more like store bought mayo. Yours was still very runny.

[@srod88043]

Hollandaise? 😂

[@fordhouse8b]

Yes, not sure why anyone feels the need to rename what is basically a hollandaise sauce.

[@ChrisCookingNashville]

​@@fordhouse8b Hollandaise is a cooked egg product. This is pasteurized but not cooked, which culinarily and chemically makes it an uncooked emulsion, which is by definition a mayonnaise. To make hollandaise you'd cook the egg yolk, drizzle in the butter to make a cooked emulsion, and not add any whites at all. The ratio of fat to yolk is also much different in hollandaise which is why it sets up when cooled and then breaks if reheated to strongly, whereas this raw emulsification, even if pasteurized, will be stable and spreadable at cold temperatures. That's why this isn't a hollandaise.

[@ChrisCookingNashville]

Hollandaise is a cooked egg product. This is pasteurized but not cooked, which culinarily and chemically makes it an uncooked emulsion, which is by definition a mayonnaise. To make hollandaise you'd cook the egg yolk, drizzle in the butter to make a cooked emulsion, and not add any whites at all. The ratio of fat to yolk is also much different in hollandaise which is why it sets up when cooled and then breaks if reheated to strongly, whereas this raw emulsification, even if pasteurized, will be stable and spreadable at cold temperatures. That's why this isn't a hollandaise.

[@fordhouse8b]

@@ChrisCookingNashville Great explanation!

[@jeffjones3802]

This was an awesome quick video. I like Chris's videos, but the dude "Super Sizes" everything. He needs to learn to talk less and stop over explaining everything.

[@akquicksilver]

Great video without all of Chris' bloviation.

[@ChrisCookingNashville]

Thanks 🤨