Bacon Mayonnaise (Bacon-aise)

Name: Bacon Mayonnaise (Bacon-aise) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 150 g smoked bacon, chopped; 2 egg yolks; 1 tbsp whole grain mustard; 1 tsp lemon juice; 1 tbsp sherry vinegar; 2 cloves garlic, minced; 1 tbsp maple syrup; 1 tbsp flat-leaf parsley, finely chopped; neutral oil, as needed

Bacon mayonnaise is a rich, savory emulsion made from rendered bacon fat, egg yolks, and crispy bacon bits, elevated with whole grain mustard and a hint of maple syrup. It works as both a dipping sauce for fries and a decadent sandwich spread.

🌍American 🏷️Bacon 🏷️Mayonnaise 🏷️Bacon-aise 🏷️Dipping-sauce Condiment

🏷️

🏷️Fries

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TikTok

Total

30 min

Servings

1

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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Ingredients

150 g smoked bacon, chopped
2 egg yolks
1 tbsp whole grain mustard
1 tsp lemon juice
1 tbsp sherry vinegar
2 cloves garlic, minced
1 tbsp maple syrup
1 tbsp flat-leaf parsley, finely chopped
neutral oil, as neededoptional

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Instructions

1
Add 150g of chopped smoked bacon to a cold pan.
2
Heat the pan over medium heat to slowly render out the fat and cook the bacon.
3
Once the bacon is cooked and the fat is rendered, strain the mixture through a sieve into a bowl, separating the bacon pieces from the liquid fat.
4
Spread the cooked bacon pieces on a baking sheet and bake for 10 minutes at 160°C (320°F) to dry them out and make them extra crispy.
5
In a separate mixing bowl, combine two egg yolks, a tablespoon of whole grain mustard, a squeeze of lemon juice, and a tablespoon of sherry vinegar. Whisk together.
6
Allow the rendered bacon fat to cool slightly so it doesn't cook the egg yolks.
7
While whisking continuously, very slowly stream the cooled bacon fat into the egg yolk mixture to create a thick, emulsified mayonnaise. If you don't have enough bacon fat, you can supplement with a neutral oil.
8
Add two minced garlic cloves and a tablespoon of maple syrup to the mayonnaise and whisk to combine.
9
Finely chop the crispy bacon and the flat-leaf parsley.
10
Fold the chopped bacon and parsley into the mayonnaise until evenly distributed.
11
Serve immediately as a dip or spread.

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Tips & Notes

Pro tips

Render the bacon fat slowly over medium heat and strain it through a fine-mesh sieve or cheesecloth to remove solids — a clean fat emulsifies more reliably.
Keep all ingredients at room temperature before starting; cold egg yolks and fat won't emulsify properly.
Add the bacon fat to the egg yolks drop by drop at first (not all at once), whisking constantly, to build the emulsion — rushing causes breakage.
Reserve a handful of the crispiest bacon bits to fold in at the end for texture contrast; avoid over-processing or they'll disappear into the mayo.

Substitutions

Whole grain mustard → Dijon mustard (use same amount; will be slightly sharper and less textured)
Sherry vinegar → Red wine vinegar or apple cider vinegar (same amount; red wine is closest in flavor)
Maple syrup → Honey or light agave (use ½–¾ tsp; adjust to taste)
Flat-leaf parsley → Chives or tarragon (use same amount; adds different herbaceous note)

Storage & make-ahead

Store in a covered container in the refrigerator for up to 5 days. Not suitable for freezing due to the emulsion breaking down. Stir before serving if any separation occurs.

Equipment

whisk or immersion blender · fine-mesh sieve or cheesecloth (for rendering bacon fat)

Common Questions

Can I use store-bought mayo as a base instead of making from scratch?

No — this recipe relies on emulsifying rendered bacon fat directly with raw egg yolks to develop the signature bacon-forward flavor and texture. Store-bought mayo won't achieve the same result.

What if my mayo breaks or separates?

Start with a fresh egg yolk in a clean bowl, slowly whisk in the broken mayo a teaspoon at a time until it re-emulsifies. Temperature consistency and gradual incorporation are key.

How long does bacon mayonnaise keep?

Refrigerate in an airtight container for up to 5 days. Raw egg yolks limit shelf life; consume within the recommended timeframe.

Can I make this without the maple syrup?

Yes. The maple syrup adds subtle sweetness and depth, but you can omit it for a purely savory version or substitute with honey (use ½ tsp).

Is this safe to eat with raw eggs?

This recipe uses raw egg yolks. Use pasteurized eggs or pasteurized egg products if you have health concerns, are pregnant, very young, elderly, or immunocompromised.