Homemade Bacon Mayo is a rich, savory mayonnaise infused with rendered bacon fat and crispy bacon pieces that elevates summer sandwiches and salads. The emulsion is made by slowly incorporating the fat into egg, lemon juice, and mustard in a blender, creating a creamy spread that thickens further when chilled.
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Cut 8 ounces sliced bacon crosswise into 1/4-inch thick pieces. Place in a medium frying pan and cook over medium heat, stirring occasionally, until the bacon is browned and crisp and the fat is foamy, about 10 minutes. Remove from the heat and let cool slightly.
Pour the bacon through a fine-mesh strainer set over a small bowl. Pour 3/4 cup vegetable oil into 1-cup glass measure. Add enough of the bacon fat and any little brown bits floating behind until you have 1 cup fat. If you don’t have enough bacon fat, add more vegetable oil until you have 1 cup.
Finely chop 1/4 cup of the cooked bacon. Save any remaining bacon for another use.
Place 1 large egg, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper in a blender. Turn the blender on to high speed and slowly drizzle in the fat mixture a little at a time. Once all the fat mixture is added, continue blending until the mixture is creamy and thickened. Stop the mixer and scrape down the sides of the blender. Add the chopped bacon and blend very well combined. Taste and season with more kosher salt if needed.
Transfer to an airtight container and refrigerate for up to 2 weeks. The mayonnaise will thicken as it chills, so don’t worry if it looks looser than a typical mayonnaise.
Using store-bought mayonnaise: You can also make this recipe using store bought mayo. Cook, cool, and strain 8 ounces bacon, then blend 1 cup mayonnaise with 1/4 cup bacon fat and 1/4 cup chopped bacon.
Refrigerate in an airtight container for up to 2 weeks; the mayo will thicken as it chills.
blender · fine-mesh strainer · medium frying pan · 1-cup glass measure
A blender is essential for this recipe to properly emulsify the fat with the egg and create the right texture. A food processor is not recommended as it won't achieve the same smooth consistency.
Store in an airtight container in the refrigerator for up to 2 weeks. The mayo will thicken as it chills.
Yes. Cook and strain 8 ounces bacon, then blend 1 cup mayonnaise with 1/4 cup bacon fat and 1/4 cup chopped bacon for a faster version.
Top up the bacon fat with vegetable oil until you reach 1 cup total. The oil helps achieve the correct emulsification ratio.
This is normal. Homemade mayo will thicken as it chills in the refrigerator, so don't worry if it appears thinner initially.
