Have you ever thought can you make mayonnaise from butter? —You’ll find the delicious answer in this post. Actually, you will get not 1, not 2, but 3 variations on this fabulous and nourishing recipe. And the best thing is that even with the variations, this recipe contains maximum 5 ingredients!
What are the Three Recipes Here?
First, I’ll introduce you to the basic recipe and then give a savory variation of it (Butter Mayonnaise) and next, the sweet variation of it (Sweet Butter Spread). The basic recipe tastes delicious, but you can enhance it and make a savory or sweet version.
What is Butter Mayonnaise?
As you can guess, Butter Mayonnaise is a variation of mayo that contains butter instead of oil. Part of the oil can be replaced with butter — or you can use only butter. In this recipe, all oils are replaced with butter, so no other fats are used.
What are the Ingredients in Butter Mayonnaise?
In its simplest, there are only two ingredients: butter and very fresh egg yolks. The result is super velvety and spreadable, and very tasty as is. However, if you want the creation to taste more like a regular mayo, you can add raw apple cider vinegar, mustard powder, and a pinch of white pepper. You will get the exact measures and directions in this post.
Can Butter Mayonnaise be Used as a Substitute for Regular Mayonnaise?
Absolutely! It’s one of the best replacements for inferior commercial mayonnaise with detrimental vegetable seed oils. Moreover, homemade mayo with any oil tends to become rancid, and oils are simply not that healthy, so replacing oil with butter is a major health benefit.
Use grass-fed butter for the healthiest result, but don’t worry if you cannot find any; regular butter beats seed oils — or any oil whatsoever — with flying colors. Plus, the fresh egg yolks in the recipe are super nourishing, so this mayonnaise truly does good for you.
How is the Sweet Butter Spread Different from the Butter Mayonnaise?
The sweet version uses the same base of butter and egg yolks, however, you can add calorie-free and keto-friendly sweetener such as allulose (my preference) or powdered erythritol. Stevia and monk fruit are also good options.
In addition, you can add some vanilla powder. Or, you can make a chocolatey spread by adding 1—2 tablespoons of raw cocoa powder.
How to Serve the Butter Mayonnaise? Or the Sweet Spread?
I like the Butter Mayonnaise best with a steak. However, it tastes awesome with any main course — or side. You can try out this mayonnaise, for example, in my Spicy Cajun Avocado Mayo recipe.
The Sweet Butter Spread is perfect to accompany cakes and cupcakes. You can even use it as rich and decadent frosting for cakes or cupcakes. As I don’t eat that much baked stuff nowadays, I simply like to eat the sweet spread as is, so, straight from the jar!
Can the Sweet Butter Spread be Used in Baking?
Well, technically, you can replace the butter and sweetener needed in your baked good recipe with the Sweet Butter Spread, but that would be a total waste of good stuff. The raw egg yolks are very nourishing, and if you bake them, many good substances vanish. So, it’s better to use the sweet spread to accompany baked goods rather than bake the spread.
Can the Butter Mayonnaise or the Sweet Spread be Kept at Room Temperature or Do They Need to be Refrigerated?
The mayo and the spread have to be kept refrigerated because they contain raw eggs. Even if you use pasteurized eggs or egg yolks, I recommend refrigerating the mayo/spread. However, you can take the mayo/spread from the fridge 30 minutes before serving to let it soften as it hardens in the fridge.
How to Make the Butter Mayonnaise and the Sweet Spread
So, that’s enough chitchat. Let’s take a closer look at how to make the basic recipe and the variations:
First, take 2 sticks (= 8 oz = 230 g) of salted grass-fed butter. Yes, you are going to use salted butter even if you make the sweet spread.
Melt the butter until it’s partially melted. I use a microwave oven to melt the butter. Melting the butter partially, not completely, guarantees the best result.
Transfer the partially melted butter into the jar of an immersion blender.
Next, add 5 very fresh yolks from organic free-range eggs. Use cold yolks for the best result.
Then, mix the ingredients with an immersion blender until thick, fluffy, and smooth. It takes just about one minute.
Here we go, ready! This is the basic recipe you can enjoy as is…
…or make a sweet spread by adding 1/2 cup (or to taste) of allulose…
…and 1/2 teaspoon of vanilla powder.
Mix with a spatula until well combined.
The spread makes an awesome frosting to a cake, of you can just slather it on your piece of cake — using the spread is a piece of cake!
To make mayonnaise from the basic recipe, add 1 tablespoon of raw apple cider vinegar, 1/2 teaspoon of dry mustard powder, and a pinch of ground white pepper. Enjoy, for example, with a steak.
How I Came up with This Recipe
Since I’ve been following more or less fully carnivorous diet (with occasional chocolate here and there), I thought I will post another carnivorish recipe. By the way, have you noticed that all my recent carnivore recipes are yellow in color!?
The credit for the basic recipe goes to Ritva, a Finnish lady who introduced the recipe to me in my Finnish carnivore Facebook group. It took me some time to try out the recipe, but once I did, I was hooked.
The basic recipe — made with only 2 ingredients — tasted divine. However, I wondered if the recipe could be tweaked more towards a regular mayonnaise by adding some seasonings. So, I decided to add raw apple cider vinegar and a pinch of white pepper to my creation.
That indeed made the butter and yolk mixture taste like mayonnaise! Moreover, I was happy with the neutral taste of the butter base as it didn’t use any strong oils. Often, homemade keto mayonnaise uses strong-flavored oils, like extra-virgin olive oil, instead of neutral vegetable seed oils (which are an absolute no-no!). However, in my opinion, good mayonnaise needs a neutral base to which you add your seasonings, i.e., vinegar and other spices.
So, I was super happy with my butter mayo, but later, I realized that I could use mustard powder to get more zing to the mayonnaise.
I also wanted to try out a sweet version of the recipe by adding allulose and a pinch of vanilla to the basic recipe. It worked astonishingly well: I was scooping the spread into my mouth and sighing with pleasure!
Here’s the recipe for you to enjoy:
- 2 sticks = 8 oz = 230 g salted grass-fed butter, partially melted
- 5 fresh yolks from organic free-range eggs
- 1 tablespoon raw apple cider vinegar
- 1/2 teaspoon dry mustard powder
- pinch of ground white pepper
For Sweet Spread:
- 1/2 cup = 120 ml allulose
- 1/2 teaspoon vanilla powder
- Basic Recipe: Place the butter and the egg yolks into a deep and narrow bowl.
- Blend with an immersion blender until thick and smooth. You can also use a regular blender or food processor at high speed.
- Butter Mayonnaise: To the basic recipe, add the vinegar, mustard powder, and the white pepper. Stir with a spatula until well combined.
- Sweet Butter Spread: To the basic recipe, add the allulose and the vanilla powder. Stir with a spatula until well combined.
- Use immediately. Store the leftovers in the fridge for up to 5 days
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases - without any extra costs for you.
Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy
It's Just - Allulose, Sugar Substitute, Keto Friendly Sweetener, Non-Glycemic, Made in USA (32oz)
Simply Organic White Pepper, Certified Organic | 2.86 oz | Piper nigrum L.
Bragg Organic Apple Cider Vinegar With the Mother– USDA Certified Organic – Raw, Unfiltered All Natural Ingredients, 16 ounce, 2 Pack
Kerrygold Pure Irish Grass-fed Butter, 8 Oz (8 Pack)
|Per serving (makes 8 servings)
Tips for Making the Mayonnaise or Sweet Spread
The best result you’ll get when your butter is partially melted, and your egg yolks are cold. Like that, you’ll end up with a thick enough result. However, don’t despair if your result is not what you expected. See the troubleshooting section below.
An immersion blender is the best device to prepare this recipe, although a regular blender will do as well. Also, a food processor should work. However, I don’t recommend an electric mixer as its power might not be enough to make the butter smooth and silky.
My Mayo/Spread is Runny
Sounds like your butter was too warm and too melted — or you didn’t mix the butter and the yolks vigorously enough. The best way to get your mayo/spread stiff is to put it in the fridge until it’s stiff enough. Be sure to mix it thoroughly every 15 minutes while refrigerating to retain the smooth consistency.
My Butter Separated!
Oh dear, I’m sorry to hear that! I have made several batches of Butter Mayonnaise and the Sweet Butter Spread, and I didn’t have any problem with separating, so I’ve got no idea how that happened. It could be that your butter was too warm. I can suggest the following: Place your separated mixture into the fridge so that it starts to solidify. However, just before it solidifies, whirl the heck out of it with an immersion blender or in a regular blender. That should do the job.
What to Do with the Leftover Egg Yolks
This week went so fast that I’m totally flabbergasted that it’s the weekend already. I opened my online store on Tuesday 1st of August, and the store has kept me very busy. I got more products to sell, and currently, there are about 150 products — all clean keto and gluten-free!
I still haven’t found another store in the whole world that sells only clean keto products, and that big variety of products. I’m still going to expand the selection, and I have many new exciting items on the way!
Currently, the store delivers only to Finland, so if you are my Finnish follower, be sure to check the store here. Well, even though you you would be in another country, you are definitely welcome to check out the store, as I will translate it and open it quite soon to the rest of the world!
I have also posted stories on my Instagram channel for about two weeks now. (I’ve never posted IG stories before!) There are short videos from the summer house as well. So, if you are not following me on Instagram, be sure to do it now! My handle is — you guessed: @lowcarbsosimple.