Baconnaise is a homemade mayonnaise infused with rendered bacon fat and crumbled bacon, delivering intense smoky flavor in every spoonful. It's an easy food-processor condiment that transforms ordinary sandwiches and burgers.
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Mix the egg yolks, mustard, mayonnaise, and lemon juice, place in a food processor, turn it on and slowly pour the mixture of the oil and bacon fat in a thin stream into the food processor.
Mix in the paprika, salt, pepper, green onions, and bacon bits and enjoy!
Store in an airtight container in the refrigerator for up to one week; do not freeze.
food processor
A food processor is essential for emulsifying the oil and bacon fat into the egg yolks; whisking by hand is difficult and often fails to create proper emulsion.
Add the oil mixture too quickly or use cold ingredients. Start slowly with a thin stream and ensure egg yolks and bacon fat are room temperature.
Store in an airtight container in the refrigerator for up to one week. The raw egg yolks limit shelf life compared to commercially pasteurized mayo.
Yes, but render and strain it first to remove charred bits and debris, which can spoil the texture and flavor of your baconnaise.
No. The recipe works without it, but adding one tablespoon helps stabilize the emulsion and makes the mixture easier to blend.
