Homemade bacon fat mayonnaise (baconaise) beats anything from the store: rich, savory, and unbelievably creamy, with just egg yolks, Dijon, lemon juice, and liquid bacon fat. It takes about ten minutes in a food processor or with an immersion blender. Once you taste it on sandwiches and salads, there's no going back.
Say goodbye to bland, store-bought mayonnaise filled with questionable oils and preservatives! Once you taste the rich, savory depth of this homemade bacon fat mayonnaise, you’ll never go back. It’s unbelievably creamy, surprisingly simple to make, and the perfect keto-friendly condiment to elevate everything from sandwiches to salads. Let’s get whisking!
Ingredients
• 2 large egg yolks, at room temperature
• 1 teaspoon / 5 ml (0.2 fl oz) Dijon mustard
• 3 teaspoons / 15 ml fresh lemon juice, divided
• 1 cup / 240 ml liquid bacon fat or rendered lard
• Alternative:* ½ cup / 120 ml (4.1 fl oz) MCT oil plus ½ cup / 120 ml (4.1 fl oz) expeller-pressed coconut oil, melted
• Salt and freshly ground black pepper, to taste
Instructions
1. In the bowl of a food processor or a tall container suitable for an immersion blender, combine the egg yolks, Dijon mustard, and 1 teaspoon (5 ml / 0.2 fl oz) of the lemon juice. Pulse a few times until the mixture is smooth and slightly frothy.
2. With the food processor or blender running on low, begin adding the liquid fat *extremely* slowly, just a few drops at a time. Once you see the mixture start to thicken and emulsify, you can increase the stream to a very thin, steady trickle until all the oil is incorporated.
3. Once all the oil is added and the mayonnaise is thick and creamy, turn off the machine. Stir in the remaining 2 teaspoons (10 ml / 0.3 fl oz) of lemon juice. Season generously with salt and pepper to your liking.
4. Transfer the mayonnaise to an airtight container or jar and store in the refrigerator for up to one week.
Nutritional Information
• This recipe makes approximately 22 servings of 1 tablespoon (15 ml / 0.5 fl oz) each. Here’s how our homemade version stacks up per serving
• Homemade “Healthified” Mayo: 104 Calories | 11g (0.39 oz) Fat | 0g (0 oz) Protein | 0g (0 oz) Carbs
• Typical Store-Bought Mayo: 90 Calories | 10g (0.35 oz) Fat | 0g (0 oz) Protein | 0g (0 oz) Carbs
Pro Tips
• The key to a stable emulsion is adding the oil *very* slowly at the beginning. Start drop by drop until you see it thicken, then you can switch to a thin, steady stream.
• For the best results, ensure all your are at room temperature before you begin. This helps the emulsion form more easily and prevents it from breaking.
• If your mayonnaise breaks, place a fresh egg yolk in a clean bowl and very slowly whisk the broken mixture into it, one teaspoon at a time, until it re-emulsifies.
• When using coconut oil, be sure to choose expeller-pressed or refined coconut oil. These versions have a neutral flavor, unlike virgin coconut oil.
• Customize your mayo by adding roasted garlic, fresh herbs like dill or chives, or a pinch of smoked paprika after it has emulsified.
FAQ
Q: Why didn’t my bacon fat mayonnaise get thick
A: The most common reason for mayonnaise not thickening is adding the fat too quickly at the beginning. It is crucial to add the liquid fat drop by drop until an emulsion forms. If it breaks, you can save it by whisking the broken mixture, a teaspoon at a time, into a fresh egg yolk in a clean bowl.
Q: Is it safe to use raw egg yolks in this mayonnaise
A: This recipe contains raw egg yolks. To minimize any potential risk, it is highly recommended to use the freshest, highest-quality pasteurized eggs you can find, which are available in most supermarkets.
Q: How long can I store homemade bacon mayonnaise
A: You can store this homemade mayonnaise in an airtight container or jar in the refrigerator for up to one week.
Q: Does this mayonnaise taste strongly of bacon
A: The mayonnaise has a rich, savory depth and a subtle smoky flavor from the bacon fat, but it’s not overwhelmingly ‘bacony.’ The Dijon mustard and lemon juice help balance the flavor, making it a versatile and delicious condiment.
Pro Tips
- The emulsion lives or dies in the first minute: add the liquid fat drop by drop until the mixture thickens, then switch to a very thin, steady stream.
- Keep all ingredients at room temperature before you begin — it helps the emulsion form and makes breaking far less likely.
- If the mayonnaise breaks, put a fresh egg yolk in a clean bowl and whisk the broken mixture into it one teaspoon at a time until it re-emulsifies.
- Making the MCT oil and coconut oil version? Choose expeller-pressed or refined coconut oil, which has a neutral flavor unlike virgin coconut oil.
- Customize after emulsifying with roasted garlic, fresh dill or chives, or a pinch of smoked paprika, and store the mayo in an airtight jar in the refrigerator for up to one week.
Frequently Asked Questions
Why didn't my bacon fat mayonnaise get thick?
Almost always the fat went in too fast. Add the liquid fat drop by drop until the emulsion forms; if it breaks, whisk it teaspoon by teaspoon into a fresh egg yolk to save it.
Is it safe to use raw egg yolks in this mayonnaise?
The recipe does use raw yolks, so use the freshest, highest-quality pasteurized eggs you can find — most supermarkets carry them.
How long can I store homemade bacon mayonnaise?
Up to one week in an airtight container or jar in the refrigerator.
Does this mayonnaise taste strongly of bacon?
It has a rich, savory depth and a subtle smokiness rather than an overwhelming bacon flavor — the Dijon and lemon juice balance it into a versatile condiment.
Recipe card below.
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Homemade Bacon Fat Mayonnaise (Baconaise)
Ingredients
Method
- In the bowl of a food processor or a tall container suitable for an immersion blender, combine the egg yolks, Dijon mustard, and 1 teaspoon (5 ml / 0.2 fl oz) of the lemon juice. Pulse a few times until the mixture is smooth and slightly frothy.
- With the food processor or blender running on low, begin adding the liquid fat *extremely* slowly, just a few drops at a time.
- Once you see the mixture start to thicken and emulsify, you can increase the stream to a very thin, steady trickle until all the oil is incorporated.
- Once all the oil is added and the mayonnaise is thick and creamy, turn off the machine.
- Stir in the remaining 2 teaspoons (10 ml / 0.3 fl oz) of lemon juice.
- Season generously with salt and pepper to your liking.
- Transfer the mayonnaise to an airtight container or jar and store in the refrigerator for up to one week.
- When using coconut oil, be sure to choose expeller-pressed or refined coconut oil. These versions have a neutral flavor, unlike virgin coconut oil.
