Paleo baconnaise is a homemade bacon-infused mayonnaise made by slowly emulsifying liquid bacon fat with egg yolks, mustard, and lemon juice. It's a gluten-free, low-carb condiment that transforms salads and sandwiches with rich bacon flavor.
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1. Put yolks, mustard, and lemon juice into a food processor.
2. Turn it on and slowly drizzle in the bacon fat...and I mean s-l-o-w-l-y, this is what emulsifies the fat and gives it the mayo its consistency.
3. Season with salt and pepper to your taste preference.
4. Store in a glass jar.
5. Lasts a few weeks in the fridge.
Store in a glass jar in the refrigerator for a few weeks. No reheating needed; use cold or at room temperature as a condiment.
food processor
Slow drizzling allows the fat to properly emulsify with the egg yolks, creating the creamy mayo consistency. Adding it too quickly breaks the emulsion.
It lasts a few weeks stored in a glass jar in the refrigerator.
You could mix bacon fat into store-bought mayo, but homemade baconnaise using the emulsion method provides better flavor integration and texture.
Liquid bacon fat at room temperature works best. The recipe uses Butcher Box meat as a quality source.
Yes, when made with compliant mustard and quality bacon fat, it fits Whole30 guidelines as a paleo-approved condiment.
