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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.

Paleo Baconnaise

Ingredients:

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

Directions:

  • 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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Reader Interactions

Comments

  1. 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

    Reply

    • I make mayonnaise using a whole egg and light olive oil, and it’s fantastic. So, seems to me that whole egg should be just as good in this recipe. I also put all my ingredients in a wide mouth mason jar, blend it with a stick blender and store in the fridge in the same jar. Easy peasy, & I can’t see ever going back to store bought, commercial mayo.

      Reply

  2. 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!

    Reply

  3. 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.

    Reply

    • 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.

      Reply

    • failed mayo can be resurrected by starting over with new egg in a clean container. Just add the failed mix slowly as if it were the oil only.

      Reply

    • try using a wide mouth canning jar and immersible blender. I have not had a batch of mayo fail since I started using this method.

      Reply

    • Didn’t work for me either. I did the same. Only I give up it never works for me and when it has it was so nasty we just threw it out. I thought maybe the bacon would be different

      Reply

  4. I just tried this recipe after wasting 4 cups of avocado oil on my last two batch attempts. Had two cups of bacon lard I warmed to liquid yet opaque. I used all 2 cups very slowly with it still being liquid. Added a little more lemon juice and 3 cubes from the icemaker and it finally got it to set up. It’s setting more in the fridge now, but it’s not an overpowering bacon taste like I expected. Using a Kitchenade processor. Hope this helps someone.

    Reply

    • Wayne I always use avocado oil (from Costco) for my mayo. I use a stick mixer and a mason jar and it takes about two minutes tops to get lovely thick mayo. Will have to try the bacon lard.

      Reply

  6. I’d like to try avocado oil again, but I wonder if the oil being so thin and the heat generated by the food processor blade may have made everything too hot, relatively. I’ve read that all the ingredients need to be room temperature as opposed to cold, but I haven’t seen anything about too warm. On the other hand, Gigi said bacon fat needs to be warm, so I don’t know. I just finished my batch of baconaisse and it definitely had more of a bacon taste after refrigeration, but mine was 100% bacon fat, so it’s not surprising.
    Since store-bought mayo separates with heat on the stove or in the oven, I suspected heat to be why it didn’t emulsify, but maybe it’s the acid of lemon or ACV that does it. If I didn’t add enough acid, that may have been the problem. I’d like to find out from someone who has made lots of mistakes what ends up creating consistent successful results.

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  7. Thanks so much for this recipe! I 1/2 the recipe because I only needed enough for today and it still worked great (slightly thin since I added the whole egg, but I know it will thicken in the fridge once cold) 🙂 I used vinegar instead of lemon juice because I didn’t have any lemon but the flavor is still amazing! I’ll test it out on my company/family tonight at dinner and see how it goes. Thanks again.

    Reply

  8. ahhh this was so easy made it ten minutes using a bowl and whisk .. 1 cup bacon grease 2 egg yolks 1 tsp mustard n 1 tsp lemon juice whisked than added 2 more tsp lemon juice little salt n pepper set in fridge 5 min later and it’s perfect

    Reply

  9. Piping in on this late, but because I just tried something out so I could utilize both the yolks and the whites of my eggs… — Hollandaise base that I use for Hollandaise, Bernaise as well as for fatty salad/slaw dressings is 12 yolks and 1 lb melted butter. Spin the yolks in a blender and slowly add melted butter until creamy. Now, for Baconnaise — simply spin the whites in a blender and slowly add 2 cups of melted bacon fat. Haven’t tried tallow or schmaltz yet, but both of these bases came out perfect. If and when I feel like it I might make more spiced up versions or whatever, but this stuff is either straight up fat/fat or protein/fat and perfect for non/low carb diets and takes no time to do.

    Reply

  10. I tried it in our viatmix and they mixture did not set up at all. I ended up reading comments and did what someone else said. I put an egg in a bowl- took my hand mixer, mixed the whole egg- while slowly drizzling in the mixture that did not set up- and by golly it worked! My baconnaise set up rather nicely! Thanks!

    Reply

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