Keto Bacon Mayo
A recipe for bacon mayonnaise is one food everyone on the keto diet should learn how to make. Also called baconnaise, this spread is easy to make and full of bacon flavor.
8
Servings
246
Calories
26.8g
Fat
0.7g
Protein
0g
Net Carb
0g
Total Carbs
Low Carb Bacon Mayonnaise Recipe
Instead of using traditional mayonnaise for your low carb sandwiches, wraps and dressing base, consider using bacon mayo. Bacon mayonnaise is creamy like regular mayo but it is bacon flavored.
Also called baconnaise, this is a keto condiment to make as long as you have saved up your leftover bacon grease from all bacon you fry every morning on your low carb diet.
What is bacon mayo made of?
Bacon mayo is primarily made out of bacon grease and egg yolk. The egg yolk helps to form an emulsion. Vinegar or an acid like lemon juice is added to the egg yolk to help keep that emulsion together. Bacon grease is very slowly drizzled into the egg yolk while mixing constantly. If the bacon grease is added too quickly the emulsion can break and you will get an oily liquid instead of mayonnaise.
After all the bacon grease is added to the egg yolk and it has a mayo like consistency, you can add other ingredients to enhance the flavor of the bacon mayonnaise.
In this recipe, we add Dijon mustard. Consider adding any of the following to help liven up the flavor of your bacon mayo:
- cayenne pepper
- red pepper flakes
- sriracha sauce
- hot sauce
- liquid smoke
- minced red onion
- minced garlic
- bacon bits
- chives
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Keto Bacon Mayonnaise Ingredients
2 egg yolks (room temperature)
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2 teaspoons apple cider vinegar or lemon juice
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1 cup liquid bacon grease
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1 teaspoon dijon mustard
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pinch of salt
Keto Bacon Mayo Directions
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Add yolks & ACV
Add yolks and apple cider vinegar to a food processor and pulse to combine.
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Drizzle the grease
Very, very slowly drizzle in the liquid bacon grease with the food processor on.
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Keep going
Continue slowly adding all the bacon grease.
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Time for the dijon
Add dijon mustard and salt. Mix to combine.
I was curious to try this since I had leftover bacon grease. It turned out surprisingly creamy and rich. I used lemon juice instead of ACV and it worked great.
Whipping the yolks with apple cider vinegar made the base super silky before I even added the bacon grease. I loved how slowly streaming in the warm bacon fat gave it a thick luxurious texture, almost like a whipped mousse. The dijon at the end pulled everything together with just the right tangy kick.
I really love this keto bacon mayonnaise recipe especially how it uses bacon grease as the base which gives it such a rich smoky flavor. Do you have a cookbook that includes more unique recipes like this that creatively use staple keto ingredients like bacon grease or egg yolks?
Hi Andrew, thanks so much for your kind wordsâI’m so glad you enjoyed the bacon mayo! Thatâs definitely one of my favorite ways to make the most of keto staples. And yes, Iâve got a cookbook thatâs right up your alley! Itâs packed with creative, protein-rich, low-carb recipes that make smart use of ingredients like bacon grease, egg yolks, and more. Itâs focused on longevity through tasty, satisfying meals, and it’s currently available for pre-order here: https://www.amazon.com/Protein-Packed-Low-Carb-High-Protein-Longevity/dp/1628605642. Hope you love it!
I absolutely love this bacon mayonnaise recipe! The rich smoky flavor from using an entire cup of liquid bacon grease gives it such a savory and indulgent taste. Do you have a cookbook available with more creative keto fat-based sauces like this one?
Hi Joshua! I’m so glad you’re loving the bacon mayoâit’s definitely one of my favorites too for that smoky, savory kick. And yes, great newsâthere *is* a cookbook on the way! It’s packed with creative, protein-packed, low-carb recipes designed with longevity in mind (with plenty of flavorful sauces you’ll enjoy). It’s available for pre-order now here: https://www.amazon.com/Protein-Packed-Low-Carb-High-Protein-Longevity/dp/1628605642. Thanks so much for your support!
This bacon mayo turned out delicious. I used lemon juice instead of vinegar and it still emulsified perfectly. Just be sure to drizzle the grease super slowly like the recipe says.
I followed the recipe exactly and was really impressed by how emulsifying the bacon grease slowly created such a creamy and smooth texture. Using room temperature yolks made the blending process so easy and seamless in the food processor. The dijon mustard added a subtle tang that balanced out the richness of the bacon perfectly. I also liked the hint of acidity from the apple cider vinegar, which cut through the fat just enough without making it too sharp. This mayo was incredibly thick and held its shape really well, which made it perfect as a spread for lettuce-wrapped burgers.
Has anyone tried using the wisk attachment on a kitchen aid mixer to make this?
Good idea!
So delicious! I used my immersion blender at the second speed, thereâs only two. It worked so wonderfully. Thank you for sharing this recipe. âșïž
So I’ve tried this twice, failed twice. I used the food processor, drizzled slowly the liquid (Luke warm not hot) bacon grease and I could never get it to combine properly. I’d love some thoughts.
I tried making this and had two failures. First time round I used an emersion blender and the second time I used a food processor. Both times it became soupy, never getting thick like a mayo. Any advice? I was so bummed when it didn’t work.
It sounds like you emulsion keeps breaking. You have to all the oil slowly to the egg yolk while mixing.
What is the serving size?
2 tablespoons
My emulsion broke using 1 cup of bacon grease. I think 1/2 or 3/4 cup would have been better.
Oh my! I am thankful you posted this recipe! I love it! Turned out exactly as Mayo should be. Last commenter used half bacon grease and half butter.. I think I will try that next.
Recipe was perfection!!! ? Thanks for sharing!! I used 1/2 melted butter & 1/2 bacon fat for more of a hollandaise sauce mayo. Was utterly delish! My kiddo loved it. (We also added an extra teas of lemon + vinegar, because we like it on the tangier side) Just what we’re used to. đ
I only had 1/2 cup of bacon grease so I used avocado oil for the other half. This worked perfectly with my immersion blender. The avo baconnaise is delicous!
I made this exactly as written and it came out with a very nice consistency, but then solidified once I put it in the fridge. Any ideas?
try 1 yolk instead of 2. also if it’s too thick, slowly whip in some warm water. Like a teaspoon at a time
It didnât work using an immersion blender, to liquidy. Will try again.
Sometimes you have to have the perfect speed to keep the emulsion from breaking. Try adding another yolk if that happens.
What do you use this for? It melts on anything warm. I did mix some tuna to make tuna salad but what other ideas are out there?
I use it on chaffle sandwiches.
Deviled eggs or chicken salad? anywhere you’d use regular mayo I suppose.
Devilled eggs!!
Chicken salad
Egg salad
Wonât the âMayoâ break after the bacon fat becomes solids again?
Nope, it stays in this emulsified state
How do you store this?
It will keep in the refrigerator in a tightly sealed container for up to a month.
Doesn’t it become really solid in the fridge?
No, it sets up like regular mayo where the yolk helps to emulsify the oil.