Paleo Baconnaise (homemade bacon mayo)

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Baconnaise | Real Food RN

I love to use mayonnaise in many of my salad recipes. But, the store bought mayo almost always contains toxic seed oils and other chemical additives. Yuck! I have been experimenting with making my own mayo and using different oils as the base. Then one day I decided to try out some bacon grease I had left over. I mean, who doesn’t love bacon? Wow, baconnaise was born! So delicious and it really lends an amazing flavor to so many foods.


  • 2 egg yolks
  • 1 tsp prepared (gluten-free) mustard — like this
  • 3 tsp lemon juice
  • 1 cup liquid bacon fat


  • Put yolks, mustard, and lemon juice into a food processor
  • Turn it on and slowly drizzle in the bacon fat…and I mean s-l-o-w-l-y, this is what emulsifies the fat and gives it the mayo it’s consistency
  • Season with salt and pepper to your taste preference
  • Store in a glass jar
  • Lasts a few week in the fridge

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  1. Gloriamarie Amalfitano says

    I have a question about this recipe… Could one use a whole egg instead of 2 yolks? I prefer whole egg mayo recipes because I never know what to do with the whites. Please don't tell me to use them in baking. I have zero sweet tooth and so don't bake sweet things, which is the only place i've ever seen egg whites used

  2. Ciganka says

    Can ACV or Balsamic vinegar be used in place of the lemon juice? If so, would it be the same ratio? Kindly email the response in case I do not catch it on your blog. Thank you!

  3. Colleen says

    This did not emulsify for me :( It took me 15 minutes to drip the bacon fat in so that can’t be it. This is the second recipe I”ve tried that’s failed. So bummed to keep wasting ingredients.

    • Gigi says

      The bacon fat must be so WARM as to be hot to the touch….that is what does the trick in my experience. It can’t be cold or even cool.

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