 meat boy is back today we are making a carnivore mayonnaise this is great for mixing with canned seafood like tuna you could use this to make deviled eggs crab cakes put this on your steak many uses for mayonnaise especially when it's delicious as this one let's take a look at the ingredients every mayonnaise contains an emulsifier traditionally that is eggs today I'm going to use duck eggs and for the oil for the fat I'm going to use duck fat normally Helman's mayonnaise is going to use low quality conventional egg yolks they're going to use soybean oil so the nutrient density really depends on what eggs you're using and what oil you're using another reason I chose duck fat is because it has a high mono unsaturated and polyunsaturated fat content therefore it's liquid at room temperature it'll make it easier to make this mayonnaise I actually have a Wagyu beef tallow on Frankie's for range meat that's very mono unsaturated that would be great for this as well traditionally use Dijon mustard in mayonnaise this is a French Dijon mustard I got this at Whole Foods it's one of my favorite brands because the only ingredients are water salt vinegar and mustard seeds very minimal a lot of times you'll see preservatives nitrates a bunch of spices in the mustard we need acidity as well I'm using apple cider vinegar very classic sometimes they use white wine vinegar a lot of times lemon juice is added of course we have salt and I'm gonna add a little bit of honey just to bring out all of the flavors and there are many many options you can substitute here you know here's some red wine vinegar as an example and the main thing is the oil so here I have high oleic peanut oil olive oil from California decent quality stuff macadamia nut oil you know whatever oil is relatively low in the like acid I deem all of these acceptable you guys might think like Frank are you crazy that's peanut oil this is high oleic it's not oxidized not as prone to oxidation so now there are many options depending on how strict you are with your diet you know avocado oil may be another option but as with everything when we concentrate these plant foods into oil you know there is an herbicide and a pesticide concern there is an oxidation concern and it is nowhere near as ideal for our health or as nutritious as an animal fat first is two egg yolks now I'm going to incorporate some air into the egg yolks this is a lot easier to do in a blender you know with an emulsifier but I'm assuming some of you guys don't have that equipment as we are not all vegans now I'm going to separately mix my non oil ingredients half a teaspoon of mustard and be very very careful with the mustard guys if you add a little bit too much it's really overpowering half a teaspoon of salt two tablespoons of apple cider vinegar if you're using lemon juice use one tablespoon of lemon juice and one tablespoon of whichever vinegar you'd like one teaspoon of honey we're going to whip this into the egg yolks about a teaspoon at a time this is a very common French technique they use egg yolks to emulsify a lot of sauces you can even do this with like a chicken stock or a beef stock any type of liquid can be incorporated into egg yolks so we could see the liquids not separated we'll add another teaspoon our mixture is emulsified there's plenty of air incorporated we're going to slowly add our oil one cup total so this is 11 ounces I'm going to use most of this jar maybe two tablespoons at a time here if your fat isn't liquid at room temperature what you can do is warm it up and you could even do this mixing process over a water bath on the stove some of you might be wondering yes duck fat is high in omega six you do want to be careful about that so you know if you can get pasture raised duck fat or pasture raised chicken fat that will be better when you have about half of the fat incorporated you'll notice the mixture start to thicken after about 10 minutes of whisking this can set up in the fridge for a couple hours or overnight after several hours in the fridge you will have a nice thick mayonnaise let's give this a taste that's really good really ducky the duck fat is so delicious I could probably eat this whole bowl as you can imagine it really tastes like what's in it nothing's too overpowering you don't get too much of the mustard too much of the acidity too much of the honey but every single thing is there very duck forward as I said because you know we use duck eggs we used duck fat so the more neutral oil you use the more this would probably resemble mayonnaise so if you're gonna pair this you know with a steak maybe you do want to use beef tallow you're gonna pair this with tuna maybe you want to use olive oil you know this would for me go great with eggs go great with anything really so definitely give this a shot next week I will be making you guys some crab cakes so be sure to check that out thank you guys for joining me if you could please above all share the video if you enjoyed this definitely like the video subscribe if you haven't hit that Bell icon if you guys would like to support me further you can check out Frankie's free-range meat as I said earlier we have the Wagyu beef tallow that's really mono and saturated super delicious something you might want to try with this you can also go to Frankie's naturals for minimal ingredients minimally processed hygiene and cosmetic products thanks again for joining me guys and enjoy the rest of your day