🧈Butter Mayo **THE Trick to Keep it Soft in the Fridge!** 🤯 #keto @ChrisCookingNashville

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#buttermayo #ketorecipes #lowcarb #lowcarbrecipes #butter

[rlcoop]

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

[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. 😊👍🏼

[michelea]

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!!! ❤🍗🥓🥩🥩👎🏼🧈🥚

[marcyblack]

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.

[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!

[julieatkins]

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

[dr.connienohns]

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

[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.

[risasklutteredkitchen]

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.

[paulaehlers]

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!

[naomisnider]

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

[evelyneself]

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!

[lindalotfi]

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

[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. 👍

[fronniebealer]

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!

[judyduran]

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

[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?

[susans]

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!

[lindacharron]

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