by Texas Homesteader ~

RancherMan likes to eat tuna sandwiches.  He usually takes the quick route by just opening the tuna can, draining it and placing the meat on a mayonnaise-covered piece of bread.  LOL.  And when I’m making egg salad sandwich spread I use mayonnaise for that as well.  But I don’t typically buy mayonnaise.  I’ve written before about making Garlic-Flavored Mayonnaise and I do still make that flavor from time to time.  But I began experimenting with various flavors, oils & fats when making my mayonnaise.

Although we certainly can’t afford to eat bacon often, I have a couple of families saving their bacon grease for me.  It’s a necessary ingredient in my Buttermilk Biscuits and homemade Sandwich Bread too.  So I very much appreciate their saving this bacon byproduct for me.  But recently when I was making a batch of mayonnaise I wondered…  Hummmm…

When I make homemade mayonnaise I typically use 1/2 olive oil and 1/2 another kind of oil.  But I wondered, what if I used 1/2 olive oil (or melted coconut oil) and 1/2 bacon grease?  Oh man, I’ve gotta try that, who doesn’t love the flavor of bacon??!! And Bacon-Flavored Mayonnaise?  BACONNAISE!  Yeah, I’m *so* gonna do that.

So I brought out the few simple ingredients necessary for my mayo:  one of our hen’s large eggs, lemon juice, bacon grease, olive oil, salt and mustard powder.  I cracked the egg into a wide-mouth repurposed jar and added the lemon juice.  Then I gave ’em a light mix together and let the mixture sit out on the counter for about 10 minutes to attain room temperature.  I dunno, I’ve read that’s a necessary step so I always do it.  I also measured out my bacon grease & sat it on the counter as well for it to warm up a bit.

After 10 minutes I added the salt, dry mustard, and bacon grease to the jar.  I pulled out my stick blender and got everything blended smooth.  Then I measured out my olive oil and poured it verrrrry sloooooowly to emulsify the whole shebangie into mayo.   Yeah, making mayonnaise really is just that easy!

Finally I stirred in a little whey my my homemade yogurt.  It’s said that adding whey helps the mayonnaise last longer in the fridge.  We typically go through our mayo pretty quickly anyway but I always include this step just in case.

Now since the texture of bacon grease is more solid when it’s cold, I don’t worry too much this time about running the stick blender until everything gets ‘mayonnaise thick’.  I know a stint in the fridge will thicken it up nicely anyway. I just blend it until it’s thick-ish and call it good.  A quick label by writing directly on the jar & then my baconnaise is stored in the fridge.

So BOOM!  Baconnaise!  It’s a nice twist with RancherMan’s tuna sandwiches and it’s delicious in our Egg Salad Spread too.  But I really, REALLY love to make my homemade Thousand Island Dressing with it.  Although I’m typically an Italian Dressing kinda girl, my lips smack for that Thousand Island dressing when it’s made with Baconnaise!

~TxH~

5 from 1 vote

Print

Homemade Bacon-Flavored Mayo - BACONNAISE!

I've made our mayonnaise for a long time but recently got to thinking...  BACON!  Now I almost always make Baconnaise instead!

Author www.TexasHomesteader.com

Ingredients

• 1 Egg (at room temperature)
• 1 teaspoon Lemon Juice (at room temperature)
• 1/8 teaspoon Salt
• ¼ t Mustard Powder
• ¼ Cup Softened Bacon Grease
• ¼ Cup Extra Virgin Olive Oil (or maybe melted coconut oil instead?)
• 2 Tablespoons Whey from Yogurt

Instructions

1. Crack the egg into a wide-mouth canning jar and add the lemon juice. Blend together and let the mixture sit until it gets close to room temperature – about 5-10 minutes.

2. Add the salt, mustard powder & softened bacon grease to the jar. With an immersion blender at the bottom of the jar start blending, until ingredients are fully blended.

3. Then in a VERY THIN STREAM and very slowly pour in the olive oil. The ingredients will emulsify about halfway through but keep pouring slowly until all oil is incorporated. This should take about 3-4 minutes total. Finally add in the whey and blend together. Store in the refrigerator.

Recipe Notes

We go through our mayo pretty quickly so I don’t really know how long it will keep, I’ve read that it will keep several weeks but I’ve never had it long enough to test that. Let me know how long your Baconnaise lasts!

Post-Related Links

• Garlic-Flavored Mayonnaise
• Buttermilk Biscuits
• Sandwich Bread
• Egg Salad Spread
• Thousand Island Dressing

Other Favorite Condiments

• Fast Food: Mix-n-Pour BBQ Sauce
• Honey-Sweetened, Smoky BBQ Sauce
• Homemade Mayonnaise
• Baconnaise – Bacon-Flavored Mayonnaise
• Thousand Island Salad Dressing
• Sweet/Savory Pear Relish
• Fresh Pico de Gallo
• Fresh Herb & Olive Oil HERB BOMBS

…and MUCH more

See ALL Our Delicious Recipes!

C’mon by & sit a spell!  Come hang out at our Facebook Page.  It’s like sitting in a front porch rocker with a glass of cold iced tea – lots of good folks sharing! 

You can also follow along on Pinterest, Twitter or Instagram.

To receive an email when a new blog post goes live it’s EASY to

Subscribe to our blog!

Save

Save