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

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Find Chris' Butter Mayo video here: • Spreadable Straight Fr... and be sure to go subscribe to his channel! ‪@ChrisCookingNashville‬
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#buttermayo #ketorecipes #lowcarb #lowcarbrecipes #butter

Опубликовано:

26 авг 2024

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Комментарии : 117

@rlcoop1 Год назад

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

@PrimalPathWellness Год назад

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

@philthyphil3324 Год назад

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

@ja-respect6422 10 месяцев назад

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

@Schachtens 8 месяцев назад

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

@Schachtens 8 месяцев назад

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

@ChrisCookingNashville Год назад

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 Год назад

It's SO good! Seriously a game changer!

@ChrisCookingNashville Год назад

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

@tamsteak Год назад

chrismayo rocks! love it

@tamsteak Год назад

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

@tamsteak Год назад

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

@michelea256 Год назад

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 Год назад

I use pickle juice as well and the horseradish mustard.

@ChrisCookingNashville Год назад

That sounds really good!

@julieatkins2946 Год назад

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

@marcyblack3081 Год назад

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 Год назад

I think I’ll try 1 egg white!

@risasklutteredkitchen1293 Год назад

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.

@edwardlandmichl7622 Год назад

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 Год назад

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 Год назад

@@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 Год назад

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 Год назад

@@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 🙏

@evelyneself4938 Год назад

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

@KetogenicWoman Год назад

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 Год назад

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

@IndigoNili Год назад

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

@paulaehlers5049 Год назад

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!

@fronniebealer7808 Год назад

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!

@dr.connienohns3411 Год назад

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

@firstmedtech Год назад

I added a tablespoon of heavy cream. Perfect!

@franceswatts4001 10 месяцев назад

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

@judyduran2306 Год назад

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

@lindalotfi3203 Год назад

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

@sharonmwill Год назад

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?

@lindacharron4021 Год назад

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

@peterbrown172 23 дня назад

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

@bonzibonnie Год назад

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 Год назад

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 Год назад

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

@azannah Год назад

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

@gullinvarg Год назад

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.

@naomisnider8841 8 месяцев назад

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

@candiceschwed996 Год назад

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

@LoveWinsMovement Год назад

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.

@tpcdelisle Год назад

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

@fnpfeelgood6627 11 месяцев назад

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 4 месяца назад

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

@terebrown2892 Год назад

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

@ChrisCookingNashville Год назад

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.

@MeatingWellness 10 месяцев назад

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.

@denmar355 Год назад

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

@user-rk2sy8df4s 6 месяцев назад

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

@justpassinthru Год назад

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

@MartyRaaymakers Год назад

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

@MarcesAurelius Год назад

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

@KetoSimple Год назад

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

@IndigoNili Год назад

If you like butter, you'll like this!

@KetoSimple Год назад

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

@nancyjackson2279 Год назад

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

@user-uf9ls5uu9h 4 месяца назад

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

@debbienoel5651 Год назад

Thanks for sharing

@kaakrepwhatever Год назад

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 Год назад

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

@MC1RPOSITIVESusieQ 10 месяцев назад

Your eggs are gorgeous🧡

@v-22 3 месяца назад

That's called a hollandaise sauce, lady 😂

@KeithOlson 10 месяцев назад

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

@miasgirls3778 Год назад

❤❤❤

@fleurlewis Месяц назад

Might do that but add only 1 egg white

@urielwong Год назад

👍👍🙏

@terrifictomm 9 месяцев назад

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.

@mariebrett2179 11 месяцев назад

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

@shellsea9520 Год назад

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 ❤

@tconcotelli 10 месяцев назад

I might try this with ghee and one egg white 🤔

2 дня назад

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

@anthonyestenes5598 3 месяца назад

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

@curtsmith7699 11 месяцев назад

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!

@CornpopBadDude 5 месяцев назад

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 RU-vid 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

@margheritacorbo2985 Месяц назад

Hi how much apple cider vinegar

@dsonyay Год назад

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. :(

@matevzklavora218 Год назад

hi for how long it lasts in the refrigerator?

@ChrisCookingNashville Год назад

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

@celiaceliouche2253 8 месяцев назад

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!! ❤

@aritranaruto 3 месяца назад

This is almost like Hollandaise sauce

@winzycooks 5 месяцев назад

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

@suekeith Год назад

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?

@JoeyMassie 6 месяцев назад

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....

@m.j.mcintear793 9 месяцев назад

would sour cream powder added after do anything?

@katewolfhill9910 8 месяцев назад

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

@frankpeter6851 6 месяцев назад

Butter mayo? Don't you mean hollandaise?

@CCCC-yx2ih Месяц назад

Isn’t this hollandais?

@NeonXXP 10 месяцев назад

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 10 месяцев назад

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

@Schachtens 9 месяцев назад

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.

@Jayla-dj2gj 10 месяцев назад

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.

@gergaly Год назад

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 Год назад

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

@CohnmanTheBudbarian 10 месяцев назад

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.

@johnwoods6751 10 месяцев назад

Hang on, let me get you a straw

@isaacmendez3902 9 месяцев назад

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...

@suekeith Год назад

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 Год назад

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 Год назад

@@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!!❣

@srod88043 Год назад

Hollandaise? 😂

@fordhouse8b Год назад

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

@ChrisCookingNashville Год назад

@@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 Год назад

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 Год назад

@@ChrisCookingNashville Great explanation!

@LEE-kq9tq Год назад

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.

@jeffjones3802 6 месяцев назад

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.