Lard Mayonnaise

Contributed by: CEO Eric R. Gustafson

Lard Mayonnaise

Recipe type: Yield: 8 Prep time: Cook time: Total time:

A mayonaise flavored with dijon, lemon juice and olive oil and full of umami


¾ Cup VIVA lard, melted but cool
¾ Cup Olive oil, light (in this application the less flavor the better)
2 ea Egg yolks
1 Tbsp Mustard, Dijon
1 Tbsp Lemon, juice
To taste Salt, kosher
Water, as necessary to correct consistency


  1. Combine lard and olive oil in measuring Cup with spout.
  2. Whisk to combine.
  3. Add egg yolks, Dijon mustard, lemon juice, and a generous pinch of salt to bowl of food processor. Run processor for 5 seconds to combine. Scrape down sides of processor bowl with rubber spatula and process for an additional 5 seconds.
  4. Scrape down sides of processor bowl again.
  5. Ensure that the melted lard/olive oil mixture is no more than lukewarm, otherwise you will cook the egg yolks.
  6. With processor running, slowly drizzle lard mixture into bowl in a very thin, slow and steady stream until an emulsion is formed.
  7. Once an emulsion has formed, you can pour in the fat more quickly, stopping and scraping down sides of the processor bowl as necessary.
  8. Add additional salt to taste and adjust consistency with water until thick, smooth, and creamy, but not waxy.
  9. Store in refrigerator in airtight container for up to two weeks.
  10. ***Caution: Products made with raw eggs are a potential health hazard. Pasteurized eggs may be used in this recipe.

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