Baconnaise is a savory mayonnaise made by emulsifying eggs, vinegar, and melted bacon grease using a stick blender. It transforms rendered bacon fat into a rich, umami-forward condiment that reduces kitchen waste.
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Place all ingredients in a measuring cup or wide mouth jar. Blend with a stick blender, moving the wand slowly up and down until all ingredients are emulsified.
Store in the refrigerator. Place out at room temperature to soften.
Store in a sealed container in the refrigerator for up to 2 weeks. Remove from cold storage and let sit at room temperature to soften before serving.
stick blender · measuring cup or wide-mouth jar
Emulsification requires the bacon grease to be melted but not hot. If grease is too warm, the egg will cook; if too cold, it won't combine. Aim for room temperature or slightly warm. Move the stick blender slowly up and down consistently.
Yes, though pastured eggs have richer yolks. Standard grocery eggs work; ensure they are fresh and room temperature for best emulsification.
Store in the refrigerator and use within 1–2 weeks. Remove from cold storage and let sit at room temperature to soften before serving for best flavor and spreadability.
The recipe uses both: one whole egg plus one extra yolk. The yolk contains lecithin, which creates emulsification; the whole egg adds volume and structure. Both together yield the best texture.
A stick blender is ideal for slow, controlled emulsification. A whisk works but requires more arm effort and patience. Avoid a food processor, which can over-blend and break the emulsion.
