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Did you say bacon? Yes I did, Bacon Mayonnaise, or should we call it ‘baconnaise’? A delicious addition to sandwiches, burgers or a dip for French fries. This recipe also comes with a safe way to use raw eggs.

A bowl of mayonnaise with a spoon

Everything is better with bacon, including mayonnaise and all starts with bacon fat (of course). Which simply just replaces the oil used in regular mayonnaise. Did I mention this is a low carb/keto bacon mayonnaise?

I want to talk now about raw eggs. If you’re afraid of eating raw eggs, I have a few things that will put your mind at ease. You can pasteurize them before consuming them which kills any bacteria. 

Bacon mayonnaise spread on a burger bun

Pasteurized egg bacon mayonnaise

Firstly, it is important to use good quality eggs that are fresh. I use organic, pasture-raised eggs and have never had an issue. If you use these eggs and follow my guide in the recipe to pasteurize them to 138°F/60°C before making the mayonnaise, this makes them even safer to eat raw.

Can I just say how much fun I had when recipe testing this? Why? Because I got to eat all the bacon I made! In order to get bacon fat, you must cook bacon first. If you like to make bacon, you should really be keeping the bacon fat because you can use it for cooking.

How to pasteurize eggs:

Start with room temperature eggs. Place them in a pan in a single layer and cover with cool water. Heat the water slowly over medium heat. Use a candy thermometer to check the temperature of the water. Until it reaches 138°F/60°C. If the temperature goes over by a few degrees, don’t worry, but you don’t want it to high or this could affect the texture of the egg.

Maintain this temperature for 3 minutes. Remove the eggs and add to cold or ice water until the shell is cool to handle. Use right away or refrigerate until you’re ready to use.

How to render bacon fat:

A bun topped with mayonnaise with slices of bacon

Lay the bacon slices in a large pan, without overlapping. Turn on the heat to medium heat and cook until you have rendered all the fat. Remove the bacon and strain the oil through a sieve.

Mayonnaise making tips

Making mayonnaise can fail very quickly and it’s always in the beginning. This is because as soon as you add the oil to the eggs, they have to combine/emulsify and you do this by initially adding the oil very slowly. If not, the oil will separate from the yolks. 

There are 3 ways you can make this mayonnaise: Either In a blender, in a food processor or with an immersion blender. I use the blender and immersion blender.

Are you wondering what to make with all of that delicious leftover cooked bacon?A BLT, of course, is the quick and easy option. I have a delicious Bacon Sage Butter that is so good to dip bread into. You can add it to Caramelized Onion, Apple and Bacon Flatbread Pizza, Bacon, Egg and Tomato Breakfast Tarts, Bacon Cheddar Corn Muffins, or make a Warm Bacon Coleslaw. The possibilities are endless, but there are some clever ideas.

You preserve any cooked bacon, refrigerate for a few days. To re-crisp, add to pan with a little oil and it will crisp up nicely.

Yield: 6

Bacon Mayonnaise

Bacon mayonnaise viewed from overhead

Homemade mayonnaise made better by using bacon fat for flavor along with pasteurized raw eggs.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 10-15 slices of bacon (to yield ¾ cup bacon fat) * see note
  • 3 large eggs room temperature
  • 1 teaspoon Dijon, or yellow mustard
  • 2 teaspoons white vinegar
  • Salt to taste (depending how salty the bacon fat is)

Instructions

  1. Pasteurizing the eggs is not a required step for the recipe. The instructions are here for anyone not comfortable eating raw eggs. You can skip this step if you want.
  2. To pasteurize the eggs: Start with room temperature eggs. Place them in a pan in a single layer and cover with cool water. Heat the water slowly over medium heat. Use a candy thermometer to check the temperature of the water. Until it reaches 138°F/60°C. If the temperature goes over by a few degrees, don’t worry, but you don’t want it to high or this could affect the texture of the egg. Maintain this temperature for 3 minutes. Remove the eggs and add to cold or ice water until the shell is cool to handle.
  3. Add the bacon to a frying pan and cook over medium heat, turning accordingly. Remove the bacon and set aside, strain the fat through a sieve and bring to room temperature. If you have leftover bacon fat, you can skip this step.
    Separate the egg yolks and whites.
  4. Add the bacon to a frying pan and cook over medium heat, turning accordingly. Remove the bacon and set aside, strain the fat through a sieve and bring to room temperature. If you have leftover bacon fat, you can skip this step.
  5. Add the egg yolks and mustard to a blender or food processor. Blend until mixed. With the processor or blender running, VERY SLOWLY drizzle in the oil, just a little bit to start the emulsifying of the oil with the yolk. This is a critical time as this will make or break the mayonnaise. Once all the oil is gone, stop the machine.
  6. Add the vinegar and a small pinch of salt. Pulse to mix. Taste for salt and add accordingly, depending how salty your bacon was.
  7. To make with the immersion blender: Add the egg yolks and Dijon to a jar. Insert the immersion blender and blend then slow drizzle in the oil until the oil is gone. Remove the blender, add the lemon juice and a little salt, blend a little. Taste for salt.

Notes

Depending on how fatty your bacon is, you may need more slices to yield 3/4 cup fat.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 412Total Fat 39gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 23gCholesterol 177mgSodium 666mgCarbohydrates 1gFiber 0gSugar 0gProtein 13g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Condiments