If you are looking for a new way to add more flavor to your keto meals, this recipe is for you. I am going to show you how to make homemade mayonnaise using bacon grease.
This might sound a little unusual if you have never heard of it before, but trust me, it works so well. Bacon grease has this amazing smoky and savory taste that regular oils just do not have.
When you turn it into mayonnaise, you get something special that can make even the simplest dishes taste incredible. And the best part is that it is completely keto friendly, so you can enjoy it without worrying about your diet.
I started making this bacon grease mayonnaise a while ago because I was tired of buying mayo from the store. A lot of store bought mayonnaise contains ingredients that are not great for a keto diet, like sugar or vegetable oils that are not the healthiest choice.
When you make your own mayo at home, you know exactly what is in it. There are no hidden ingredients or surprises. Just pure, simple, and delicious mayonnaise that you made yourself.
It feels good to know that everything on your plate is something you put together with your own hands.
👍 Why You’ll Love This Recipe
Only a Few Ingredients: This bacon grease mayonnaise recipe uses just a handful of ingredients. You need bacon grease, egg yolks, apple cider vinegar, Dijon mustard, salt, and black pepper. That is the entire list.
Perfect for the Keto Diet: If you are following a keto diet, you know that finding the right foods can sometimes be tricky. This mayonnaise is made almost entirely of fat, which is exactly what you need on keto.
Tastes Way Better Than Store Bought: Once you try homemade mayonnaise, you will notice a big difference in taste compared to the stuff you buy at the store. Store-bought mayo often tastes kind of flat and boring.
But this bacon grease version has a rich, deep, savory flavor that makes everything taste better.
✨ Recipe Ingredients
👨🍳 How To Make
Follow this easy recipe:
Step 1
Add the egg yolks and apple cider vinegar to a food processor.
Step 2
Pulse until combined.
Step 3
Start slowly drizzling in the bacon grease (make sure it’s in liquid form; you can heat it if it has solidified) while the food processor is running. Do this very slowly for the best results.
Step 4
Continue until you’ve added all the bacon grease and everything is combined.
Step 5
Add the mustard, black pepper, and salt. Mix well to combine. Place in the fridge for 20 minutes, then enjoy!
💡Tips
1. Pour the Bacon Grease Very Slowly
When the recipe says to drizzle the bacon grease slowly, it really means slowly. This is not a step you want to rush. The reason you need to add the grease slowly is because you are creating something called an emulsion.
An emulsion is when two things that do not normally mix together, like fat and water, are combined into one smooth mixture. The egg yolks help make this happen, but only if you give them time to do their job.
If you pour in all the bacon grease at once or even too quickly, the mixture will not have time to emulsify properly. What you will end up with is a separated, oily mess instead of creamy mayonnaise.
2. Use Room Temperature Egg Yolks
Cold eggs straight from the fridge are not ideal for making mayonnaise. When your egg yolks are cold, they do not emulsify as well with the fat.
This can make it harder for your mayonnaise to come together, and you might end up with a thinner consistency or even a broken mayo that separates.
To avoid this problem, take your eggs out of the fridge about thirty minutes to an hour before you plan to make the recipe. Let them sit on the counter and come up to room temperature naturally.
3. Let It Chill Before Serving
Right after you finish making the mayonnaise, it will be a bit softer and looser than you might expect. This is normal. The recipe tells you to put it in the fridge for about twenty minutes, and this step is important.
As the mayo chills, the bacon grease firms up slightly, and the whole mixture thickens to that perfect mayonnaise consistency you are looking for.
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FAQ
Why did my mayonnaise not thicken?
If your mayonnaise did not thicken and stayed runny or separated, the most likely reason is that you added the bacon grease too quickly.
This is the number one cause of failed mayonnaise. When you pour the fat in too fast, the egg yolks do not have enough time to emulsify with it, and the mixture cannot come together properly.
Keto Bacon Grease Mayonnaise
Print RecipeIngredients
- 1 cup Bacon Grease liquid – I recommend this one (amazon link)
- 2 Egg Yolks
- 2 teaspoons Apple Cider Vinegar
- 1 1/4 teaspoons Dijon Mustard use this one – amazon link
- 1/4 teaspoon Salt
- pinch of Black Pepper
Instructions
- Add the egg yolks and apple cider vinegar to a food processor.
- Pulse until combined.
- Start slowly drizzling in the bacon grease (make sure it’s in liquid form; you can heat it if it has solidified) while the food processor is running. Do this very slowly for the best results.
- Continue until you’ve added all the bacon grease and everything is combined.
- Add the mustard, black pepper, and salt. Mix well to combine. Place in the fridge for 20 minutes, then enjoy!
I made this last weekend and wow, I am never buying mayo from the store again. The bacon flavor is not too strong, just a nice hint that makes everything taste better.