Baconnaise is a creamy, bacon-infused mayonnaise made by emulsifying pastured eggs with melted bacon grease and crispy bacon bits. It transforms ordinary burgers, eggs, and sandwiches into restaurant-quality dishes with minimal effort.
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Prepare Ingredients
Melt bacon grease and cool slightly, keeping it liquid. Finely chop crispy bacon strips and set aside.
Combine Ingredients
Place whole egg, egg yolk, apple cider vinegar, salt, and organic cane sugar into a wide-mouth jar or tall measuring cup.
Blend Mixture
Using an immersion blender, blend the mixture thoroughly, moving the blender wand slowly up and down to combine ingredients evenly.
Emulsify the Mayonnaise
With the blender running, very slowly drizzle in the melted bacon grease until the mixture fully emulsifies into a thick, creamy mayonnaise.
OPTIONAL: Add Crispy Bacon
Gently fold in finely chopped crispy bacon bits.
Storage and Serving
Transfer baconnaise to an airtight container and store in the refrigerator. Allow to sit at room temperature for 10-15 minutes before serving to soften.
Store in an airtight container in the refrigerator for up to 3-4 days. Allow to sit at room temperature for 10-15 minutes before serving to soften.
immersion blender · wide-mouth jar or tall measuring cup
An immersion blender is essential for proper emulsification. A regular blender or food processor will also work, but the wide-mouth jar setup requires the immersion blender for safe, controlled drizzling.
Store in an airtight container in the refrigerator. Like traditional mayonnaise made with raw eggs, consume within 3-4 days for food safety.
Melt the bacon grease and cool it slightly while keeping it liquid. Too hot will cook the eggs; too cold may break the emulsion.
Yes, store-bought bacon grease works fine. Ensure it's melted to a liquid state and cooled slightly before slowly drizzling into the egg mixture.
Emulsification fails when bacon grease is added too quickly or is too hot. Always drizzle very slowly with the blender running, and ensure grease is cooled slightly first.
