At its core, carnivore mayonnaise is an emulsion of animal fat and egg yolks, creating a creamy texture similar to traditional mayo but with a completely different ingredient profile. It's a fantastic solution for adding fat and flavor to meals while adhering strictly to the principles of a carnivore diet.

The base is a rendered animal fat like beef tallow, lard, or bacon grease. The emulsifier is the egg yolk, whose lecithin content binds the fat and water together.

Finally, salt is added for flavor. Unlike conventional mayo, this recipe contains no plant-based oils, vinegar, or lemon juice, making it fully carnivore-compliant.

The primary difference lies in using nutrient-dense animal fats instead of processed seed oils, which helps avoid high levels of omega-6 fatty acids.

It is primarily designed for the carnivore diet but also fits perfectly within ketogenic, paleo, or other low-carb lifestyles focused on eliminating seed oils and processed foods. For example, someone avoiding soybean oil for health reasons would find this a suitable alternative for adding creaminess to their meals.

Understanding its composition naturally leads to the question of its health implications.

From a clinical perspective, the primary health benefit of carnivore mayo lies in what it eliminates from your diet. By swapping out processed ingredients for simple, animal-based ones, you can support your metabolic health goals in several key ways.

In my practice, I find that tools like Carnimeat can dramatically simplify this transition by offering personalized meal plans and over 500 compliant recipes. Using a dedicated app helps ensure you are meeting your nutritional needs while enjoying variety in your diet.

Most commercial mayonnaise uses industrial seed oils like soybean or canola oil, which are high in omega-6 polyunsaturated fatty acids. While omega-6 is essential, a diet with a high ratio of omega-6 to omega-3 fats may promote inflammation.

Carnivore mayo uses stable, rendered animal fats, sidestepping this concern entirely.

The core ingredients—egg yolks and rendered animal fats from well-raised animals—are natural sources of fat-soluble vitamins. For instance, egg yolks provide choline, crucial for brain health, while fats like tallow contain vitamins A, D, E, and K2, which support everything from immune function to bone health.

As a zero-carbohydrate, high-fat food, it's an ideal addition for anyone on a ketogenic or very-low-carb diet. It boosts satiety and provides a source of steady energy, making it easier to adhere to your nutritional plan and avoid carbohydrate cravings.

A single tablespoon can add over 10 grams of clean fat to a meal.

Many store-bought mayonnaises contain added sugars, modified food starch, and chemical preservatives like calcium disodium EDTA. Making it at home means you get a clean, simple condiment consisting of only fat, yolk, and salt, which aligns with a diet focused on unprocessed foods.

Now that we've covered the benefits, let's get into the simple process of making it yourself.

Making your own carnivore mayo is surprisingly simple and requires just a few basic ingredients and tools. The key to success is patience and ensuring your ingredients are at the right temperature to create a stable emulsion.

For equipment, an immersion (stick) blender and a wide-mouth glass jar that just fits the blender head are highly recommended for the most reliable outcome.

1. Combine Initial Ingredients — Place the 2 room-temperature egg yolks and salt into the bottom of your wide-mouth jar.

2. Insert Blender — Place the head of the immersion blender at the very bottom of the jar, pressing down to cover the yolks completely. Turn it on.

3. Begin the Drizzle — With the blender running, begin pouring the warm, liquid animal fat in a very thin, slow stream. Do not move the blender for the first 15–20 seconds.

4. Form the Emulsion — As the mayo starts to thicken and turn opaque at the bottom, you can slowly tilt and raise the blender head to incorporate the remaining fat until it is all absorbed and the mayo is thick.

To fix it, place 1 new, room-temperature egg yolk in a clean bowl. Turn your blender on and drizzle the broken, oily mixture into the new yolk, one teaspoon at a time, until it begins to emulsify again.

Using leftover bacon grease will create a smoky, savory 'baconnaise' perfect for burgers. For a milder, more neutral flavor that works well with seafood or chicken, use gently rendered beef tallow or lard.

You can also mix in a pinch of finely ground pork rinds ('pork panko') for an extra savory note and slightly thicker texture.

Once you've mastered the recipe, you'll find plenty of delicious ways to use it.

This versatile condiment is more than just a spread. Its rich flavor and creamy texture can enhance a wide variety of carnivore-friendly dishes, adding fat and moisture to your meals.

It pairs wonderfully with pan-seared steak cubes, grilled chicken wings, baked salmon, or shrimp. For a simple, satisfying snack, you can also use it as a dip for crunchy pork rinds, adding a significant boost of healthy fat and flavor with minimal effort.

Combine a few tablespoons of carnivore mayo with shredded cooked chicken, flaked canned salmon, or even leftover ground beef. Mix well to create a rich, cohesive dish similar in texture to a classic chicken or tuna salad.

This is an excellent way to use leftovers and pack a nutrient-dense lunch. I often point my patients to the recipe section of Carnimeat for more inventive ways to utilize leftovers effectively.

A generous dollop of carnivore mayo on a warm, bunless burger patty or a freshly seared steak adds incredible richness and a sauce-like quality. It's a simple way to increase the fat content of a leaner cut of meat, making the meal more satiating and flavorful.

To keep your homemade creation fresh and safe, proper storage is essential.

Because it’s made with fresh egg yolks and no preservatives, proper storage is critical to ensure both safety and quality. Unlike store-bought mayo, its shelf life is much shorter, so it's best to make it in small batches.

When stored correctly, it will typically last for up to one week. The primary factor determining its longevity is the freshness of the eggs you used. I recommend writing the date you made it on the container to help keep track.

The guiding principle for any homemade food without preservatives is: when in doubt, throw it out.

Consuming food made with spoiled raw eggs carries a risk of foodborne illness. If you experience symptoms like severe vomiting, diarrhea, high fever, or abdominal cramps after consumption, it is important to contact a healthcare provider.

The freezing and thawing process causes the fat and liquid components to separate, resulting in a grainy, oily texture that cannot be restored. It is far better to make smaller, fresh batches once a week rather than attempting to freeze a large quantity.

Below are answers to common questions I hear about making this condiment at home.

Carnivore mayonnaise is a simple yet transformative addition to an animal-based diet. It provides a delicious way to boost your fat intake without relying on inflammatory seed oils or processed additives.

I encourage you to try making a small batch this week to see how it enhances your meals. For personalized guidance and more resources on sustaining this lifestyle, explore the tools available at Carnimeat.