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.
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.
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:
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.