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Regime Type:

PKD (With Allowances)

Creamy Bone Marrow Mayonnaise

Introduction & Inspiration

Creamy Bone Mayonnaise is, as the name suggests, so incredibly creamy and delicious! It is easy to spread and works so well as a mayonnaise for adding a good amount of healthy fat to meat dishes or other PKD meals. In fact, it's also the perfect substitute for butter given it's creamy consistency and the fact that it remains so easy to spread without being too soft.

It's also super easy to prepare. I hope you'll give this a try!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x 110ml Creamy Bone Marrow Mayonnaise

Main Ingredients:

70g Oven Roasted Bone Marrow (liquid)

15-20ml Bone Broth or Water ( as required for thickness)

2 Egg Yolks

Salt To Taste

Recipe Instructions

Make the Oven Roasted Bone Marrow as per the recipe instructions. Scoop the bone marrow out of the bones and into a small pan. Place the pan on a low heat, and allow the bone marrow to further render its fat so that you have sufficient liquid bone marrow to make this recipe. Use a sieve and pour the bone marrow through it into a glass jar until you have the quantity required. (To Note: The remaining bone marrow, can be refrigerated and used in other recipes).


Allow the liquid bone marrow to cool down, so it's hot, but not boiling.


Meanwhile, place the egg yolks and salt in a glass bowl. Use an electric hand whisk and whisk the egg yolks and salt together.


Slowly pour small amounts of the liquid bone marrow into the glass bowl, while continuing to whisk the mixture continuously. Once the bone marrow has been fully mixed in, add another small amount of the bone marrow to the egg mixture and incorporate fully, as before. Continue in this way, until all the liquid bone marrow has been fully incorporated into the egg mixture in the bowl. You should find that the mixture is a lot thicker at this point.


To thin the mayonnaise slightly so that it is slightly more runny (as it will get harder once refrigerated)  add a small amount of bone broth (or water) and whisk this well into the mayonnaise with the hand whisk.


Once you are happy with the consistency, use a spatula to put the creamy bone marrow mayonnaise into a lidded glass jar, before placing 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).


Remember that the bone marrow 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.


Ideally, purchase your meat and bones 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.


Be sure to use free range, organic eggs. 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).


Check out my Bone Broth - Pressure Cooker recipe for instructions on how to make this.


To obtain a pale pink colour to your creamy bone marrow mayonnaise, simply oven roast the marrow bones for slightly less time (15 or so minutes), so that the colour of the marrow is still pink.


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