This Spreadable No-Seed-Oil Mayo Is The Only Recipe You'll Need!

I love butter mayo, but I hate dealing with it when it’s cold and hard straight from the refrigerator, so I made it spreadable. This spreadable mayo is perfect for keto recipes and carnivore recipes, and it spreads beautifully on keto breads! It’s creamy, fluffy, and ready to use straight from the fridge for all your keto / carnivore / proper human diet needs in the low carb world! Check out this recipe that even caught Dr. Ken Berry’s eye. 😊 With the recent research showing major issues with seed oils this has become an important staple in my house. Mayo and miracle whip version recipes below! ——— Thank you to my sponsor today: Ash Taylor! Here are all her links 👇🏼 Website https://www.ashtaylor.com/ YouTube https://youtube.com/@AshTaylorcountry... Facebook https://www.facebook.com/profile.php?... Instagram https://instagram.com/ashtaylorcountr... ——— All my links: Chris Cooking Nashville Patreon:   / chriscookingnashville   Chris Cooking Nashville Shop: https://chriscookingnashville.mysprea... Chris Cooking Nashville Amazon Shop #paidlink: https://www.amazon.com/shop/chriscook... ❗️Important Note: I get a commission every time you purchase a product through my Amazon affiliate link. ❗️As an Amazon Associate, I earn from qualifying purchases. Keto Chow Link: https://www.ketochow.xyz/ref/chriscoo... Discount Code for 10% Off First Order chriscookingnashville ——— Spreadable butter mayo recipe: 1 large egg (separated) 1 tsp apple cider vinegar 1 tsp Dijon mustard 1 pinch salt 1 stick butter (113 grams; melted; 140-145F) Place egg yolk, vinegar, mustard, and pinch of salt in narrow container. Use stick blender on medium speed to combine well (10-15 seconds). Add melted butter 1-2 Tbsp at a time, blending well 10-15 seconds each time with stick blender in between each addition. This will create a thick mayonnaise. Add egg white on top of thick mayo. Blend 5-10 seconds to combine. Blend an additional 10 seconds on high speed. Mayo will be a little frothy and runny. Taste for salt and add more and blend briefly if desired. Refrigerate overnight and use after it firms up. Mayo should be soft and spreadable straight out of the fridge. Miracle Whip Version: 1 large egg (separated) 1/2 tsp apple cider vinegar 1 tsp lemon juice 1 tsp Dijon mustard 1 pinch salt 1-2 tsp allulose (more or less to taste) 1 stick butter (113 grams; melted; 140-145F) Make this mayo just as the version above but with the allulose and lemon juice added and the vinegar reduced. Add more or less sweetener to your taste. You can use any keto sweetener you prefer. Adjust amounts to your taste before refrigerating.n