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 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 MCT oil plus ½ cup / 120 ml 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) 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) 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 each. Here’s how our homemade version stacks up per serving
• Homemade “Healthified” Mayo: 104 Calories | 11g Fat | 0g Protein | 0g Carbs
• Typical Store-Bought Mayo: 90 Calories | 10g Fat | 0g Protein | 0g 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.
