Baconnaise is a bacon fat-based mayonnaise that combines crispy bacon bits, rendered bacon fat, and avocado oil into a rich, savory condiment. This homemade version delivers intense bacon flavor to burgers, sandwiches, and any dish that needs a creamy, umami boost.
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Place the minced bacon in a Lodge 10” Steel Skillet. Place the skillet on the side burner of the Napoleon P500 Gas Grill and light the burner. Cook over medium heat until the bacon is crispy and you’ve rendered out as much fat as possible.
Strain the bacon from the fat. Place the bacon in a food processor and break down until very fine bacon bits.
Place the bacon fat in a measuring cup or mason jar. Add enough avocado oil to bring the mixture up to 1.5 cups of bacon fat/avocado oil. Let cool to room temperature.
In a medium sized mixing bowl, combine the egg yolks, Kozlik’s Deli Mustard, Cattleman’s Grill Lone Star Brisket Rub and lemon juice and whisk well to combine.
Slowly begin to drizzle in a few drops and then a thin stream of the fat/oil mixture while constantly whisking. Continue drizzling and whisking until all of the fat/oil is incorporated. As the mixture grows and gains structure you can add the fat/oil a little more quickly.
Add a splash of vinegar, to taste. This should help cut through the fattiness of the baconnaise, as well as thin the mixture a bit. Feel free to add water to thin further, if desired.
Mix in the bacon bits and chives.
Store in an airtight container in the refrigerator for up to one week; fat may solidify when cold, so let it sit at room temperature briefly before serving.
Lodge 10" Steel Skillet or heavy-bottomed skillet · Food processor · Medium mixing bowl · Whisk · Measuring cup or mason jar
This recipe relies on egg yolks as an emulsifier to bind the bacon fat and oil together. Without them, the mixture will not emulsify properly.
Render 1 lb of bacon until crispy, then measure the fat. Top it up with avocado oil to reach 1.5 cups total fat/oil mixture before emulsifying.
If too thick, thin with water or a splash of vinegar as the recipe suggests. If too thin, ensure all the fat/oil was properly emulsified by whisking constantly during the drizzling step.
Light olive oil or neutral oils like grapeseed work, but avocado oil has a higher smoke point and milder flavor that complements bacon fat best.
Store in an airtight container in the refrigerator for up to one week. The fat may solidify slightly when cold; let it sit at room temperature for a few minutes before using.
