Homemade Mayo with Lard (Carnivore Mayonnaise)
Homemade Mayonnaise is nothing new, you can find many variations of mayo made with olive or avocado oil. While those are tasty options, I’m usually looking for ways to use what I have. We raise pigs and with pigs comes lard. I wanted to come up with a tasty mayo using the lard that I have on hand. Here is my version of homemade mayonnaise with lard.
Full disclosure, this does not taste like mayonnaise from the store, I won’t claim that and then have you disappointed. I personally don’t like a recipe to be hyped up and then have it be nothing even close to what I was expecting. So, how about we call this a tasty and healthier alternative to mayonnaise? Ok 🙂
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Why Lard?
Lard may seem like an unconventional choice for mayonnaise, but its unique qualities make it a great option. Lard adds a depth of flavor that can’t be achieved with vegetable oils, giving your mayonnaise a rich and savory taste. I have a whole post here on Cooking and Baking with Lard: A Healthy and Delicious Choice. I’ve been trying to use lard in as many ways as I can, from candle and soapmaking to pie crusts.
I am really watching the ingredients in our condiments. We reach for mayo, salad dressing, and bbq sauce freely. However, when I really examine the labels I find seed oils, sugar, or high fructose corn syrup! Slowly I am replacing the offenders with either homemade or better quality condiments!
The Recipe
Making lard mayonnaise at home is surprisingly simple. Here’s a basic recipe to get you started:
Ingredients:
- 1 cup lard, room temperature or slightly melted
- 1 egg, separated save the white for the end
- 1 teaspoon apple cider vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon salt (more if desired)
Instructions:
- In a tall, narrow container (such as a mason jar), combine the egg yolk, apple cider vinegar or lemon juice, Dijon mustard, and salt.
- Using an immersion blender, blend the ingredients together until well combined.
- With the blender running, slowly drizzle in the lard. It’s important to add the lard slowly to ensure proper emulsification.
- After the ingredients are well combined, go ahead and add in the egg white.
- Continue blending until the mixture is thick and creamy.
- Taste and adjust seasoning if necessary.
Note: It’s important to add the egg yolk first and then the egg white last for optimal emulsification.
The consistency at first will be creamy yet a bit runny. After you chill it in the fridge it will thicken up. It will not be as fluffy as storebought mayo and when you spread it on a sandwich, the texture is more like butter…which really isn’t a bad thing!
Serving Suggestions
I really like mayonnaise so for me the taste and texture took some getting used to. However, I am trying to eliminate the nasty ingredients of many condiments in our home. It’s actually growing on me and I like the bit of tang that the ACV and dijon add. I do find that if I am having this on a sandwich, it is a bit tastier if I add some hot pepper sauce mixed in with it.
Homemade lard mayonnaise can be used in any recipe that calls for mayonnaise. Spread it on sandwiches, mix it into salads, or use it as a dip for veggies. The rich flavor of the lard will add a savory twist to your favorite dishes.
Thank you! This will be really helpful for people who raise pigs or buy their pork from a whole-or-half-hog seller. By the way if you haven’t tried it with olive oil, it’s incredible. Tastes lot like storebought but better. So good you could eat it with a spoon. Also avocado oil makes a delicious mayo. Finally, a combination of both olive and avocado oils may be the perfect balance for a more picky eater who doesn’t want their mayo to have any “distinct” flavor. All incredible combos.