Carnivore Mayonnaise Recipe

Prep Time: 5 minutes
Cook Time: 0 minutes
Emulsifying Time: 5-7 minutes
Total Time: 10-12 minutes
Course: Condiment, Sauce, Dip
Cuisine: Carnivore, Animal-Based
Diet: Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free, Zero-Carb
Servings: 1 cup (approx. 16 tablespoons)
Calories: Approx. 205 per tablespoon

Recipe Intensity: Medium. While the ingredient list is short, achieving a stable emulsion can be tricky. Attention to ingredient temperature and a steady, slow drizzle of the fat are crucial for success.

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Ingredients

• 1 large egg yolk, at room temperature

• 1 tablespoon apple cider vinegar (or lemon juice)*

• 1/2 teaspoon fine salt

• 1 cup (220g) rendered beef tallow or duck fat, warm but not hot (see note #1)

Note: While vinegar and lemon juice are not strictly animal products, they are widely accepted in the carnivore community for recipes like this to provide acidity. For a strict “lion diet” version, you can omit this, but the mayo will be much richer and lack the classic tangy balance.

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Equipment

• A medium glass or metal bowl (not plastic)

• A whisk or an electric hand mixer

• A measuring cup with a pour spout

• A jar with a lid for storage

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Instructions

1. Prepare Your Ingredients

Ensure your egg yolk is at room temperature. This is non-negotiable for a proper emulsion. If your tallow or duck fat is solid, gently warm it in a saucepan over low heat until it is just melted and liquid. It should be warm to the touch, not hot. If it’s too hot, it will cook the egg yolk. Let it cool for a few minutes if needed.

2. Create the Base

In your bowl, combine the room-temperature egg yolk, vinegar (or lemon juice), and salt. Whisk vigorously for about 30 seconds until the mixture is pale yellow and slightly thickened.

3. The Emulsification Process (The Key Step!)

This step requires patience. Pour your warm liquid fat into the measuring cup with a spout.
Begin whisking the egg yolk mixture constantly. While whisking non-stop, begin to add the fat one drop at a time. This slow incorporation is what allows the fat to be suspended in the water-based components of the yolk, creating the creamy emulsion.
Continue adding the fat drop by drop for the first 2-3 tablespoons. Once the mixture has visibly thickened and become pale and creamy, you can start to add the fat in a very slow, thin, steady stream. Never stop whisking.

4. Finish and Adjust

Once all the fat has been incorporated, whisk for another 30 seconds to ensure it is perfectly combined. Taste and adjust seasoning, adding more salt if desired. The consistency should be thick, creamy, and perfectly spreadable.

5. Storage

Transfer your carnivore mayonnaise to a clean glass jar, seal with a lid, and refrigerate immediately. It will continue to thicken as it chills.

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Notes

1. The Fat: The type of fat you use will define the flavor. Beef Tallow provides a neutral, savory flavor. Duck Fat is slightly richer and has a more distinctive, delicious taste. You can also use rendered pork lard, but note it will have a pork flavor. Do not use bacon grease unless it’s been thoroughly filtered, as it will be too strong and salty.

2. Fixing a Broken Mayo: If your mayo “breaks” and becomes thin and greasy, don’t despair! It means the emulsion failed. To fix it, start with a clean bowl with 1 teaspoon of water or another egg yolk. Slowly whisk the broken mayonnaise into this new base, a teaspoon at a time, just as you did at the beginning. It should re-emulsify.

3. Flavor Variations (Post-Carnivore): Once you’ve mastered the base, you can add flavors if you reintroduce ingredients: a clove of minced garlic for aioli, a pinch of black pepper, or fresh herbs like chives or tarragon.

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Nutrition Information (Approximate, per tablespoon)

This nutrition estimate is based on using beef tallow.

• Calories: 205 kcal

• Total Fat: 22.5g

  • Saturated Fat: 11g

  • Polyunsaturated Fat: 0.8g

  • Monounsaturated Fat: 9.5g

• Cholesterol: 35mg

• Sodium: 75mg

• Total Carbohydrates: 0g

• Dietary Fiber: 0g

• Sugar: 0g

• Protein: 0.3g

% Daily Values (based on a 2000 calorie diet): Vitamin D 1%, Calcium 0%, Iron 0%, Potassium 0%.

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Frequently Asked Questions (FAQ)

Q: How long does this carnivore mayonnaise last?
A: Because it contains a raw egg yolk, it should be treated with care. Store it in the refrigerator in a sealed container at all times and consume it within 3-4 days for the best quality and food safety.

Q: Can I use an immersion blender or food processor?
A: A whisk or hand mixer is recommended for the best control. An immersion blender can work if you use a container just wide enough for the head. A full-size food processor often moves too fast and can break the emulsion rather than create it.

Q: Is it safe to eat raw egg yolk?
A: There is always a minimal risk of salmonella with raw eggs. To mitigate this, use the freshest eggs you can find from a trusted source. You can also use pasteurized eggs or egg products for complete peace of mind.

Q: My mayo is too thick. How can I thin it?
A: You can whisk in a teaspoon of warm water or more vinegar/lemon juice until it reaches your desired consistency.

Enjoy your homemade, 100% animal-based condiment! This carnivore mayonnaise is a fantastic way to add delicious fats and make your meals more enjoyable on your dietary journey.