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Regime Type:

PKD (With Allowances)

Bone Broth and Parma Ham Mayonnaise

Introduction & Inspiration

The goal was to make use of the fat layer that forms on top of the juices created when making bone broth, and this recipe doesn't disappoint!

The light savoury flavour of the mayonnaise from adding in the cooked Parma Ham at the end really complements the very mild flavour of the bone broth fat. The mayonnaise, while it hardens slightly in the fridge, is still nice and spreadable.

It' s definitely worth trying out and seeing what you think.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time


Serving Size

1 x 125g Bone Broth and Parma Ham Mayonnaise Pot

Main Ingredients:

105ml Bone Broth Fat

2 x Raw Egg Yolks

20g Crispy Parma Ham

Salt to Taste (Optional)

5g Honey (Optional)

Recipe Instructions

Place the egg yolks in a tall glass jar with a reasonable sized opening (if you plan on using an immersion blender), or a large bowl (if you are just going to whisk the mixture by hand like I do).


Add a touch of salt (optional) to the egg yolks and then use an immersion blender or whisk to give the egg yolks a good mix.


Add the Bone Broth Fat drop by drop for the first few minutes.


Gradually pour tiny amounts of the bone broth fat into the egg mixture and continue blending.


As the mixture begins to thicken and more of the bone broth fat has been added, you can start to add the fat more quickly until the mayonnaise is still a little liquidy (since the bone broth fat will harden further in the fridge).


At this point you can crush the Crispy Parma Ham into little pieces in your hand (or place the Parma Ham in a plastic bag and use a rolling pin to crush it) and then add them to the mayonnaise.


You can also add in a very small amount of honey (optional) or any other extras should you wish and combine well.


Use a spatula to spoon the Bone Broth and Parma Ham Mayonnaise into a lidded glass jar and place in the fridge.


Use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes).


Bone Broth Fat

Make the Bone Broth fat as per my Bone Broth - Pressure Cooker recipe instructions. Allow the Bone Broth fat to cool on top of the bone broth liquid. Once the Bone Broth fat has set, remove this from the jar and place in a bowl. If the bone broth fat isn't soft, then simply warm it up slightly in a pan so that it's more liquid and ready to be used to make the mayonnaise.


Be sure to use free range, organic eggs, as well as organic honey. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).

Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Remember that the Bone Broth & Parma Ham Mayonnaise will harden a little when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading.


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