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Regime Type:

Strict PKD (No Allowances), Without Eggs

Brain Mayonnaise

Introduction & Inspiration

Discover the creamy delight of a new mayonnaise variation made with brain. Not only does it taste exquisite, but it’s also an excellent alternative for those who can’t tolerate eggs. Packed with nutrients, this simple recipe is a breeze to whip up.

As the mayonnaise cools and chills in the fridge, it thickens slightly, achieving the perfect consistency. Use it as a delightful substitute for Philadelphia spread too! For a touch of extra flair, consider adding a touch more water or bone broth to create a slightly runny mayo. The best part? You’re in control!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

100ml Brain Mayonnaise

Main Ingredients:

40g Lard

50g Pig Brains - Poached

25ml Water or Bone Broth

Salt To Taste

Recipe Instructions

Prepare the pig brains - poached as per the recipe instructions. Once poached, add the brains to a pan, together with the fat and the water or bone broth and salt.


Cook on a low heat for a few minutes until all the fat has melted. Pour the pan juices into a high speed blender and blend until nice and smooth.


Pour the contents into an airtight glass container. Once the brain mayonnaise is cool, add the lid and place the pot in the fridge.


When you're ready to use the mayonnaise, simply give it a good mix up with a spoon until you achieve the desired consistency.




You can also use oven roasted bone marrow if desired. The mayonnaise will be a slightly different colour and set a little harder than the lard in the fridge, but it will still be possible to mix it up into a nice consistency again.


Bone Broth can also be used as opposed to water. You can also adjust the amount of liquid, should you wish the mayonnaise to be slightly thicker or runny, depending on preference.


The brain mayonnaise is a great way of adding fat to your dishes. For every 10ml of brain mayonnaise used, accompany this with approx.10g of meat for a good PKD ratio.


Try and use white sea salt or rock salt that contains no anticaking agents or other additives.


Use the Recipe Search functionality on the website to discover how to incorporate brain mayonnaise into various dishes.

It's fine to substitute pig brains with veal brains or lamb brains.


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