- Servings : 9
- Prep Time : 0m
- Cook Time : 9m
- Ready In : 0m
If you\’re like me, you probably end up with small jars of bacon drippings sitting around in your fridge. Once you learn to make a delicious Paleo mayonnaise, you\’ll never buy commercial mayo again!
It helps to have a food processor with the small hatch in the top for this recipe.
Separate egg yolks from the egg whites. It\’s generally not advised to eat raw egg whites, but raw egg yolks are ok. If you\’re a little squeamish about raw eggs, you can do your own pasteurization by dipping them in scalding hot water for no more than 30 seconds. Longer than that and you risk cooking the whites.
Put egg yolks, mustard, salt, and lemon juice in food processor with the standard blade. Fit on the lid and open the hatch.
For baconnaise, you can decide what type and ratio of liquid fat you would like to use. Personally, I use 1/2 cup of extra light olive oil and 1/2 cup of liquid, strained bacon grease with good results. You may wish to use 100% bacon grease, but your results will be different.
With the hatch open, turn on the food processor. With your liquid fat in a receptacle with a spout, begin pouring in the fat a few drops at a time. You need to be patient with this stage. If you begin pouring in the fat too quickly, you will just end up with a tasty sauce, but not a mayonnaise. Once the mixture begins pulling away from the center of the bowl, you can begin pouring in the fat a little quicker, but still make it a slow, thin stream. You will also notice a difference in the sound of the mixture in the bowl, as it emulsifies.
Store baconnaise in an airtight container in the fridge. It will keep for about 1.5-2 weeks.
HOW TO RESCUE \”BROKEN\” BACONNAISE: If you pour your fat in too quickly, your mayo may not emulsify and, instead, remain in a liquid state. There is no need to despair. Pour the blended liquid back into your spouted receptacle. Separate two more egg yolks and put them into the food processor. Repeat the blending process, but take greater care to pour in the previously blended liquid even slower. With an abundance of caution, you should now end up with a yellower, slightly softer mayonnaise. It will taste slightly \”eggier\” too, but it\’s still delicious.
NOTE: The more bacon grease you use, the harder your mayonnaise will set up in the fridge. In some cases, it may even chill as hard as butter. It\’s still mayonnaise and if you run a knife through it a bit, you shouldn\’t have trouble spreading it.
- 2 egg yolks (O3 pastured eggs preferred; room temperature)
- 1 tsp. dijon mustard
- Pinch of salt
- Juice of one lemon
- 1 cup of liquid fat (see instructions)
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