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Regime Type:

PKD (With Allowances)

Oxtail Mayonnaise

Introduction & Inspiration

Oxtail tastes so nice, and so I wanted to make use of the wonderful fat created during the Oxtail cooking process, to make a mayonnaise. The taste is smooth and rich and pairs wonderfully in so many dishes.

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x 185ml Pot Oxtail Mayonnaise

Main Ingredients:

140ml Oxtail Fat (this is the fat layer that forms on top of the cooking juices once poured into a jar as part of the process of making Oxtail - Slow Cooker)

3 x Raw Egg Yolks (Free Range & Organic)

Salt To Taste

6g Honey - Local & Organic

15ml Oxtail Cooking Juices

Recipe Instructions

After you have finished cooking the oxtail (see my Oxtail - Slow Cooker recipe), pour off the juices into a glass jar and allow the fat layer to form on the top.

Remove the oxtail fat from the main juices (you can gently melt the fat layer if you need to in a pan). Reserve the warm oxtail fat.

Crack the eggs and separate the yolks from the whites.

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).

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

Add the oxtail fat drop by drop at the beginning, and whisk in all the fat before proceeding to add in any additional fat.

Gradually pour tiny amounts of the oxtail fat into the glass jar or bowl and continue blending until the mixture starts to thicken.

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

At this point you can add in the honey or any other extras should you wish (like Parma Ham or Dill) and combine well.

Pour the oxtail mayonnaise into a lidded glass jar and place in the fridge and use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes).


Check out my Oxtail - Slow Cooker recipe for instructions on how to make this.

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).

This can also be made in a food processor if you do not have an immersion blender, or simply using a whisk.


If your mayonnaise does happen to turn on you,  it is possible to rescue it by starting again in a clean bowl, and beating the curdled sauce, spoonful by spoonful, into the new mixture. I have also found that if you simply transfer the mixture into another glass bowl and use a regular whisk, that it can be salvaged as well.


Remember that the fat will harden 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.


You can use soft boiled eggs to make this mayonnaise too, as opposed to raw eggs.

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

Any honey should be of organic quality, and is only recommended in small amounts for those who have recovered from any kind of health condition.


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