Baconnaise (Bacon Mayonnaise)

Name: Baconnaise (Bacon Mayonnaise) Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 8 oz bacon; 1 large egg; 1 clove garlic; 1 tsp Dijon mustard; 1 tbsp lemon juice

Baconnaise is a rich, smoky mayonnaise made by emulsifying crispy bacon and its rendered fat with egg, creating a versatile condiment that elevates sandwiches, burgers, and dips.

🌍American 🏷️Baconnaise 🏷️Bacon mayonnaise 🏷️Bacon 🏷️Mayonnaise Sauce

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🏷️Dip

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Total

15 min

Servings

1

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

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Ingredients

8 oz bacon
1 large egg
1 clove garlic
1 tsp Dijon mustard
1 tbsp lemon juice

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Instructions

1
In a pot or skillet over medium heat, cook the bacon until crispy.
2
Using tongs, remove the crispy bacon from the pot and set it aside on a plate.
3
Carefully strain the rendered bacon fat through a fine-mesh sieve into a separate bowl or measuring cup. Set aside to cool slightly.
4
In a tall container suitable for an immersion blender, add the egg, garlic clove, and Dijon mustard.
5
Place the immersion blender at the bottom of the container and begin blending. While the blender is running, slowly drizzle in the warm, reserved bacon fat.
6
Continue blending and drizzling until all the fat is incorporated and the mixture has emulsified into a thick mayonnaise.
7
Squeeze in the lemon juice and blend briefly to combine.
8
Crumble the reserved crispy bacon and add it to the mayonnaise.
9
Blend one last time until the bacon bits are incorporated into the baconnaise.

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Tips & Notes

Pro tips

Render bacon fat slowly over medium heat and strain through fine mesh to remove crispy bits before using in emulsion—this prevents grittiness.
Keep all ingredients (egg, bacon fat, mustard) at room temperature; cold fats won't emulsify properly and will cause the mayo to break.
Add rendered bacon fat in a thin stream (not a splash) while whisking constantly; rushing this step is the most common cause of separation.
Finely mince crispy bacon and fold it in at the end rather than blending it raw—this preserves texture and prevents gray-colored mayo.

Substitutions

Whole grain mustard → Dijon mustard (note: adds visible texture and slightly different flavor)
Lemon juice → Apple cider vinegar (note: use same amount for sharper tang)
1 large egg → 2 large egg yolks (note: richer, denser emulsion)

Storage & make-ahead

Store baconnaise in an airtight container in the refrigerator for up to 4 days; do not freeze as the emulsion will break upon thawing.

Equipment

whisk or immersion blender · fine-mesh strainer

Common Questions

Can I use store-bought mayonnaise as a base?

Yes, you can fold finely minced crispy bacon and bacon fat into store-bought mayo for a faster version, though homemade offers better smoke flavor and texture control.

Why is my baconnaise breaking or separating?

Emulsion breaks when ingredients are too cold, fat is added too quickly, or the egg is old. Start with room-temperature ingredients and add bacon fat very slowly while whisking constantly.

How much bacon fat should I use?

Use roughly ¼ to ⅓ cup rendered bacon fat per large egg; too much fat overwhelms the emulsion, while too little loses the smoky flavor.

Can I make this dairy-free or vegan?

Traditional baconnaise relies on egg for emulsification, so no vegan substitutes work effectively, though aquafaba-based mayo can accept bacon flavoring.