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Homemade Bacon Fat Mayonnaise (Baconaise) – vegetarian recipe
Stav Kogan

Homemade Bacon Fat Mayonnaise (Baconaise)

Say goodbye to bland, store-bought mayonnaise! This rich, savory, and unbelievably creamy homemade bacon fat mayonnaise is simple to make and the perfect keto-friendly condiment to elevate everything from sandwiches to salads.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 22 serving
Calories: 104
Ingredients Method Nutrition

Ingredients
  

  • 2 large egg yolks, at room temperature
  • 1 teaspoon (5 ml / 0.2 fl oz) Dijon mustard
  • 3 teaspoons (15 ml / 0.5 fl oz) 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
  • 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.
  • Customize your mayo by adding roasted garlic, fresh herbs like dill or chives, or a pinch of smoked paprika after it has emulsified.

Method
 

  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.
  3. 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.
  4. Once all the oil is added and the mayonnaise is thick and creamy, turn off the machine.
  5. Stir in the remaining 2 teaspoons (10 ml / 0.3 fl oz) of lemon juice.
  6. Season generously with salt and pepper to your liking.
  7. Transfer the mayonnaise to an airtight container or jar and store in the refrigerator for up to one week.
  8. When using coconut oil, be sure to choose expeller-pressed or refined coconut oil. These versions have a neutral flavor, unlike virgin coconut oil.

Nutrition

Calories: 104kcalFat: 11g

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