Baconnaise is a bacon-infused mayonnaise made by emulsifying rendered bacon fat with egg yolks, mustard, and vinegar, then stabilized with yogurt to prevent solidification when chilled. The result is a rich, creamy condiment that elevates salads, sandwiches, and other dishes with smoky, savory flavor.
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Render the bacon fat by placing speck, streaky or relatively fatty bacon (500g approx) into a low oven and allow fat to 'render'. Strain and remove all solids. Bacon will be crisp and could be chopped up finely and added to mayo if desired. Set fat aside and allow to cool without solidifying. The fat MUST BE COOL!
Place egg yolks, vinegar, mustard and pepper into Thermomix bowl and mix *1 min/37°C/speed 5*.
Add bacon fat very slowly as you run the blade at *speed 5*. This process should take approximately 2-3 minutes.
Add extra oil as needed to make up volume if needed. (You can generally add up to 500g fat to 2 yolks as a ratio guide.)
Add lemon juice and stir through *5 sec/speed 5*. Scrape from Thermomix bowl. Stir through yoghurt by hand. This will prevent the baconnaise from setting solid when refrigerated.
Store baconnaise in an airtight container in the refrigerator for up to 5 days; the yogurt prevents it from solidifying, so it remains spreadable when chilled.
Thermomix or blender/food processor · Oven (for rendering bacon fat)
Hot fat will cook the egg yolks and break the emulsion. The fat must be cooled to room temperature but not solidified for proper emulsification at speed 5.
Yes, use a blender or food processor on medium speed. Add bacon fat very slowly while blending to maintain emulsion, following the same 2–3 minute incorporation time.
Yogurt prevents the baconnaise from setting solid when refrigerated, keeping it spreadable and easier to use straight from the fridge.
Approximately 500 grams of fatty bacon (speck or streaky) will yield 200–300 grams of rendered fat after straining solids and cooling.
Yes. After rendering and straining, the crispy bacon solids can be finely chopped and stirred into the finished baconnaise for extra texture and flavor.
