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Butter Mayo

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Most of you know that I LOVE sauces! Sauces can take a boring meal up to a delicious party in your mouth!

I have always wanted to own a keto restaurant and this past February, I felt like I owned one! I was a chef on a television show in Costa Rica and I cooked from 7:30am until 10pm! Almost all day, I cooked, prepped for meals and had to adapt meals on the fly for vegetarians. It was extremely hard work but I LOVED every minute of it!

We even spent a little time at an orphanage which was extremely emotional for me.

For the television show, I was constantly making a variety of sauces to go with the meals. One of them was butter mayo. My butter mayo happened by accident!

I do not know Spanish very well so when I had to grocery shop for the show, it was quite an adventure! I didn’t get half the ingredients I wanted but I’m really flexible and changed the menu to what I had available.

Another issue that happened on the television show is that Costa Rica customs did not allow the sponsor’s food items to be released. We were unaware of this when I first arrived in Costa Rica. As I grocery shopped, I did not buy salt because Redmond Real Salt was a sponsor and had a huge shipment sent; nor did I buy seasonings, natural sweetener, pork rinds or oils because the tv show had sponsors that sent a lot of product to feature on the show.

The first night that the crew and cast got together, I cooked without salt, seasonings, oil or butter! I didn’t have butter because I accidentally bought margarine! It was a nightmare but everyone loved the food! I found other ways to get in flavor; including BACON for salt!

Don’t worry, we returned the margarine and bought a lot of butter!

On the show I made a LOT of deviled eggs! Everyone loves deviled eggs and they are vegetarian which was nice to have offered for those who didn’t eat meat. I had to improvise because I didn’t have an immersion blender nor a whisk which makes making mayo quite difficult!

I like to make mayo with macadamia nut oil but all I had in the pantry was olive oil which can create a very strong flavor in a mayo.

Instead of using olive oil to make the mayo, I used BUTTER! Butter Mayo has the most amazing flavor and tastes great on everything; especially steak!

Everyone devoured my Butter Mayo deviled eggs and couldn’t get over how delicious they were! They all wanted to know my secret! I told them I used Butter Mayo! They all were intrigued and asked what butter mayo was so I showed them!

I highly suggest trying my butter mayo recipe! It is divine!

Actually, I loved being the chef so much that if you want me to be your private keto chef for an event or vacation, message me at Support@keto-adapted.com for pricing.

Butter Mayo

Maria Emmerich
Prep Time 5 mins
Cook Time 5 mins
Course Dairy Free, Nut Free, Sauces and Condiments
Cuisine American
Servings 1 tablespoon
Calories 92


  • 1 large egg
  • 2 teaspoons lemon juice
  • 1 tablespoon Dijon mustard
  • ½ teaspoon Redmond Real salt
  • 1 cup butter melted (I recommend RAW Farms Dairy, click HERE and use code MARIA20 for 20%off)
  • beef broth or water, to thin (Optional)


  • Place the egg, lemon juice, mustard and salt in a wide-mouth, pint-sized mason jar.
  • Heat the butter until warm and melted.
  • Place the immersion blender at the bottom of the jar. Turn the blender on and very slowly add the melted butter while moving the blender to the top. Be patient!
  • Moving the blender slowly is key to getting the mayonnaise to emulsify. Voilà! Simple butter mayo!
  • Place in the fridge and allow to chill. If the butter mayo is too thick for your liking, add a tablespoon of beef broth or water and stir to combine well.
  • Store in the fridge for up to 5 days. Makes the best deviled eggs!


Calories: 92 | Fat: 10g | Protein: 0.3g | Carbohydrates: 0g | Fiber: 0g | P:E Ratio: 0



“Left is  taken with my daughter who got me started on Keto) one year ago..wt 170. Right today..wt 133. Not at my goal yet (8lbs to go) not bad for a 70 year old!!!” -Marty

I would like to add that my Doctor took away my diabetes meds, my high blood pressure meds, my cholesterol meds and my kidney function went from 33% to 50%! I have labs tomorrow and am anxious for results!!! Thanks to God for the Emmerich family!!”

Most people I consult are doing keto totally wrong. Get fast results with the my NEW Keto Packages!

Click HERE to check out my NEW Keto Packages!


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Becky says:

    Recipe calls for one egg, but instructions say “place the yolks…” So do I use egg yolks (2?) or do I use one egg?
    This would be a great way to use some of the egg yolks left over from PSMF bread if I can use just yolks!

  • Gladys says:

    Oh, I can imagine this butter mayo with a small clove of crushed garlic!
    It would be an instant garlic dip!

    Keep cooking with joy and pride,
    Toronto, Canada

  • Alisa says:

    Wow! What a delicious idea.
    Why are they vegetarian?

  • Dez says:

    Thanks for the mayo recipe Maria but in the ingredients you say 1 large egg and in the recipe it says ‘yolks’.
    How many eggs do I put and would it be just the yolks? Thank you!

  • Vicki C Mills says:

    Geez! What a nightmare for a nervous cook like myself, but what an adventure for someone like you, with positivity and mad skillz! The butter mayo sounds delish and I will definitely try your accidental recipe! Thanks for all you do!

  • Anne says:

    Ingredients list 1 large egg and instructions says to add egg yolks ?

    Do you use whole egg? Do you use more than one yolk? I am confused?

  • Charmen says:

    Hi Maria! Your ingredients say 1 large egg & instructions say yolk. I’m assuming it’s 1 large egg separated & not the whole egg, correct?
    This looks wonderful. Thanks.

  • Lori says:

    What can I use the failed attempt for? Ive tried making mayo in the past and like this try I failed. Now I have a cup of melted butter with yolk, lemon and mustard to use up in something.

  • Amy Davis says:

    Hello, The recipe calls for 1 egg but the instructions say to place yolks into mason jar. Can you please clarify? Thank you!

  • georgie kay hughes says:

    Can I use lime instead of lemon? Allergic to lemon. Also allergic to dairy so for the butter can I use plant base butter?

    • Maria Emmerich says:

      Yes that will work for lemon. I don’t know of a healthy plant based butter, sorry. 🙂

    • Aleksandra says:

      I have made lard mayo using an almost exact recipe, but with melted (room temp) lard. I actually use goose fat, but my brother uses pig lard instead of the butter. Taste is different, but – provided you like the fat you use – still delicious! A tip for dairy free folk 🙂

  • Jen says:

    Is it a yolk from a boiled egg or raw egg yolk

  • Pochette says:

    Hello. The recipe calls for one whole egg but the directions says to “place the yolks”. What am I missing? Thanks!

  • Natalie says:

    Yummm! I’ve made butter mayo before and it also makes THE BEST base for Ranch dip! You have to try butter mayo ranch next. I used it for egg salad too which was just delicious!

  • Dawn Strickland says:

    Which TV show was this, Maria? I live in Costa Rica and have friends who work at Hogar! I’d like to find your TV show! Do you have videos you could share with me? Or are they somewhere?

  • Roberta says:

    I’ll absolutely have to try this mayo! I was wondering if ghee could be replaced in the same amount for butter, since in my family we do not all digest butter that well while ghee is a perfect food for all of us. This is a wonderful recipe to customize from time to time adding spices, garlic or whatever you are in the mood for, like very healthy mayo in the end: delish plain, wonderful in variations 🙂

  • Mira Longobardo says:

    This, Maria, is the best mayonnaise EVER! So easy to make and so delicious. Thank you for another winning recipe. I don’t know how you do it!

  • DavetteB says:

    Did you use salted or unsalted butter? I have some extra unsalted that was on sale.
    I always thought butter should work since that’s what Hollandaise is.

  • Linda W. Jensen says:

    Hello from Denmark❤️
    Thanks for a brilliant blog 🙏🏻
    I love all your inspiration, and I will buy some of your EbookS 👍🏻
    I try too make the butter mayo Yesterday, but is very thin, it looks like mayo, it taste delicius, but thin, Can it be because my bamix Stock blender doesen’t have a very slow Program? Hope, you have time to answer my question, sorry for my English🙈

  • Christine says:

    I can’t have lemon juice, could I use a neutral vinegar instead? So eager to try this non-vegtable oil based option!

  • Heather M Gilpatrick says:

    This is delicious! I could just eat it with a spoon.

  • Lisa Brown says:

    Is it okay not to temper the eggs? I use farm fresh eggs for everything and they are not pasteurized. Does that matter?

    • Maria Emmerich says:

      I am fine with raw eggs as I trust mine are cleaned and fresh. But if you aren’t sure, you can temper them first.

  • Jennifer says:

    This looks similar to the Carnivore hollandaise from your book. I just made the hollandaise for the first time. It was easy and delicious!

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