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Bacon Mayonnaise

You can find lots of Paleo recipes for making your own mayo, but they mainly use coconut oil or olive oil. That’s some expensive stuff. So it got me thinking– how about utilizing a nourishing fat source that most people throw away? Cheap, resourceful and easy–who doesn’t like that?

Ingredients

  • 1/2 c liquid (but NOT hot) bacon fat*
  • 1 egg yolk (if you use local, pasture raised chicken eggs, you don’t have to worry about bacteria)
  • 1 t Dijon mustard or vinegar or lemon juice

Method

Put the egg yolk, mustard and vinegar in the smallest bowl of your food processor. Start the blade running and slowly add the bacon fat. Slowly means–take spoonful of fat and add a single drop into the bowl of the food processor. Once that has combined, add another drop. You should start to see an emulsion forming. At this point, you can add the fat as a slow drizzle. Continue until all the fat is gone. The mayo is finished when it’s creamy and a little thick. All in all, it’ll take about 6 minutes.

*Heat the oven to 350. Place 8 slices of bacon on a baking sheet and cook until browned about 25 minutes. Remove the bacon from the pan and reserve it for another recipe. What’s left should be about 1/2c of rendered bacon fat. Make sure the fat has cooled down a bit before making the mayo.


14 comments

  1. Sounds tasty. How did this turn out? Do you leave it on the counter for a day to ferment like lacto-fermented mayonnaise or is it ready right away, and how long does it last?

    • I just made this today. Waiting for it to chill to try it!

      One small correction – lacto-fermentation actually refers to the “biological process by which glucose, fructose, and sucrose are converted into cellular energy and the metabolite lactate”. Lactose is not required for this process. This is why we refer to sauerkraut and other fermented veggies as being lacto-fermented.

    • Actually lacto-fermentation means lactic acid bacteria are doing the fermentation, no lactose necessary. I have made cultured mayonnaise many times by adding some whey strained off of yogurt and a touch of coconut sugar for the bacteria to feed on. It does keep longer in the refrigerator this way.

  2. we like to use it right away. it should be the consitency of jar mayonnaise when made but will harden some in the fridge due to the nature of the fat. i’m not sure how long it would last. basically as long as you felt safe since it has raw egg in it. maybe a googling is in order.

  3. Actually the Lacto in Lacto fermentation refers to Lactobacilli bacteria, not lactose.

  4. I made this tonight (to go with the buffalo chicken Caesar salad), and it turned out very well. I don’t have a small bowl for my food processor, just the normal bigish bowl, so I had to keep pulsing with one hand while the other dripped in the bacon fat. My husband came home and dipped a piece of the chicken in the mayo and proclaimed me “the best wife” so there :P

  5. I love making mayonnaise, but your recipes use ingredients I would never have thought about, or dared to use if I had. Thanks so much for posting them!

  6. Yea for bacon fat! I’m making this today, with a little twist, thanks to Juli at PaleOMG:http://paleomg.com/chipotle-chicken-salad/. I don’t happen to have avocado oil on hand, but I sure have bacon fat! Thanks to you (and Juli), I’ll have some yummy chipotle mayo to serve with my pulled pork tonight!

  7. I need advice. I don’t have a small size bowl for my food processor and I tried pulsing in my regular size bowl like Stacy did, but it was a total failure! Any suggestions?? I’m dying to make this mayo because it just sounds so delicious!

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