Did someone say bacon? Yes – bacon mayonnaise… or should we call it baconnaise? This rich, smoky spread is a delicious upgrade for sandwiches and burgers, and it doubles as an irresistible dip for French fries. The recipe also includes a safe method for using raw eggs, so you can enjoy every bite with confidence.
Ingredients
- Bacon (to render the fat)
- Egg yolks
- Dijon mustard
- White/clear vinegar
- Fresh lemon juice
- Salt
Everything is better with bacon – especially mayonnaise. It all starts with bacon grease (of course), which simply replaces the oil used in traditional mayo. Choose the best bacon you can, because that’s where all the flavor comes from. And yes, this bacon mayonnaise just happens to be low-carb and keto-friendly.
Pasteurized egg bacon mayonnaise
I want to talk about raw eggs. If you’re worried about consuming them raw, I have something that will put your mind at ease. If they are not already pasteurized, you can pasteurize them yourself before consuming them, which kills any bacteria.
Firstly, use high-quality, fresh ingredients. I prefer organic, pasture-raised eggs and have never had an issue. Pasteurizing them to 138°F / 60°C before making the mayonnaise adds an extra layer of safety.
How to pasteurize eggs
- Start with room-temperature eggs. Place them in a single layer in a pan and cover with cool water. Slowly heat the water over medium heat, using a candy thermometer to monitor the temperature, until it reaches 138°F / 60°C. If the temperature goes a few degrees over, don’t worry – but avoid going too high, as this can affect the texture.
- Maintain this temperature for 3 minutes. Remove the eggs and transfer them to cold or ice water until the shells are cool to the touch. Use immediately or refrigerate until 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
- Separate the yolks from the egg whites. A simple method is to crack the whole egg into a bowl and gently scoop out the yolk with your hand, letting the white slip through your fingers.
- Mayonnaise can break quickly, especially at the beginning. Once you start adding the oil to the yolks, it’s crucial to drizzle it in very slowly so the mixture can emulsify. Adding the oil too fast will cause it to separate and ruin the mayo.
- There are three ways to make this mayonnaise: in a blender, in a food processor, or blend by hand using an immersion blender with a wide-mouth mason jar.
Leftover bacon
Note: The bacon itself isn’t added to the mayonnaise – it’s used only for the bacon fat and smoky flavor.
Enjoy the bacon right away, or store it in the fridge for up to 3 days. To re-crisp, warm it in a pan with a little oil until crispy again.
A classic BLT is the quick and easy option to us the cooked bacon. You can also use the bacon in Bacon Sage Butter (perfect for dipping bread), Caramelized Onion, Apple and Bacon Flatbread Pizza, Bacon, Egg and Tomato Breakfast Tarts, Bacon Cheddar Corn Muffins, or even a Warm Bacon Coleslaw. The possibilities are endless.
Serving suggestions
Sandwiches & Burgers
- Cheeseburgers or gourmet burgers
- Grilled chicken or turkey sandwiches
Dips & Snacks
- French fries or sweet potato fries
- Potato chips or veggie sticks
- Soft pretzels or breadsticks
Breakfast & Brunch
- Bacon, egg, and avocado toast
- Breakfast sandwiches or breakfast burritos
- Deviled eggs with a dollop of baconnaise
Creative Twists
- Spread on flatbreads or pizza as a smoky sauce
- Mix into coleslaw for a bacon-flavored twist
- Use as a dip for roasted vegetables
If you’ve made my Bacon Mayonnaise, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.
Prep Time
5 minutes
Total Time
5 minutes
Ingredients
- 10-15 slices of bacon (to yield ¾ cup/180 ml bacon fat)
- 3 large eggs room temperature
- 1 teaspoon Dijon, or yellow mustard
- 1 teaspoon white vinegar
- 1 teaspoon fresh lemon juice
- Salt to taste (depending how salty the bacon fat is)
Instructions
- 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. You can also purchase already pasteurized eggs.
- 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.
- Add the bacon to a frying pan and cook over medium heat, turning accordingly. Remove the bacon and either eat right away or use for another recipe (the bacon is not added to the mayonnaise). Strain the fat through a sieve and bring to room temperature.
- Separate the egg yolks and whites.
- 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. Add the vinegar, lemon juice and salt. Pulse a couple of times just to mix. Taste for salt and add accordingly, depending how salty your bacon was. Add the vinegar and a small pinch of salt. Pulse to mix. Taste for salt and add accordingly, depending how salty your bacon was.
- 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 vinegar, lemon juice and a little salt. Blend again just to incorporate and taste for seasoning.
- The mayo will keep up to 5 days refrigerated in a sealed container.
Notes
Depending on how fatty your bacon is, you may need more slices to yield ¾ cup (180 ml) 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 is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…
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