This recipe for Bacon Mayo is so easy to make and full of delicious bacon flavor, that you may never but the pre-made stuff again!
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There is only one possible way to make mayonnaise better ... make it with bacon grease! It makes the perfect addition to your low carb sandwiches, and lettuce wraps or any place where you would use regular mayo.
Homemade mayonnaise is so easy to make, but it does take a little bit of technique. Be sure to check out the video to see how it's done.
I use an immersion blender, which I think makes this super easy - but you could also use a regular blender or a food processor.
The main thing to know is that you have to add the bacon grease in very slowly while continuously blending. If you add it too fast, or stop blending - you will end up with a gloopy mess.
I usually save my bacon grease every time that I make bacon, then when I get about 1 cup, I make this mayo. If you don't have a full cup of bacon grease you can mix in avocado or olive oil to make up the difference.
This bacon mayo will keep in a tightly sealed container in the fridge for up to a month. It will get slightly hardened in the refrigerator, but softens pretty quickly at room temp.
Be sure to check out these other great recipes:
📖 Recipe
Bacon Mayo
Ingredients
- 2 large egg yolks
- 2 teaspoon lemon juice or apple cider vinegar
- 1 cup bacon grease, cooled but still liquid.
- pinch Salt
Instructions
- In a tall cup or jar, add the egg yolks and lemon juice. Use an immersion blender to combine them.
- VERY SLOWLY drizzle the bacon grease in with the egg yolks and lemon juice, continuing to blend the entire time. As you are blending in the bacon grease, the mixture should begin to thicken and turn a light color.
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
D says
I used my Cuisinart food processor with the steel blade. I followed your recipe exactly, and wow, it tastes great. Makes a little over 1 cup. Thanks for boosting my bravery to try my own creations with your help.
Wade says
I followed the recipe to the t w/Lemmon juice and 50/50 Ava ado oil bacon grease. I used the immersion blender method, It made a runny oily mess. I have never made mayo without using the whole egg. So then I added back most of the egg white and 1 Teaspoon mustard 1/2 teaspoon dry mustard and it made nice light yellow bacon tasting Mayo..
Micah says
Good to know. I just made it, and like you, have only ever used whole eggs in making mayo in the past (with good success). This recipe as written made a runny, yellow, ugly, unusable mess. A disappointing addition indeed to the horseradish sauce I'm making for a prime rib roast tonight. (Just gonna use the storebought mayo - this is unsalvageable and I used up all my bacon grease). 🙁 I will try it with a whole egg next time I have a cup of bacon grease.
Paula Holt says
I made this exactly as the recipe says with cider vinegar. It is delicious! This fits nicely into my animal based diet.
Kara L Baas says
I finally got brave and made this!! It is yummy and while likely spreads nicely, using it runny for making chicken salad just results in chunks of this mayo mixed in, as it sets up when coming in contact with the cold chicken. I will make this again, but if i am making it for a cold dish, I'll use 1/2 bacon and 1/2 liquid coconut oil.
Sara says
Mine never got thick. I have no idea what is wrong…..? I used two duck egg yolks. Is it too much?