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.
But recently when I was making a batch of mayonnaise I wondered… Hummmm…
Although we don’t 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.
When I make homemade mayonnaise I typically use 1/2 cup of oil. But I wondered, what if I added a tablespoon of 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, oil, salt and mustard powder. I prefer canola oil, but I’ve made it with olive oil before too.
UPDATE: I now prefer to just squirt about a teaspoon of prepared mustard instead of using mustard powder. It turns out just as tasty and there’s no measuring needed. LOL
I cracked the egg into a wide-mouth repurposed jar and added the other ingredients. 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.
Now that everything’s room temp, here’s the difficult part. I pulled out my stick blender and pushed the blade all the way to the bottom of the jar. I turned it on but left the blender at the bottom of the jar without moving it. The magic started to happen.
I left the stick blender operating from the bottom of the jar for about 20-30 seconds. Then I gently rocked the blender to make sure everything was getting incorporated. More & more it was looking like mayonnaise!
When things started to thicken up I slowly raised the stick blender toward the top of my mayonnaise to get everything incorporated.
Finally I lowered & raised the stick blender throughout the mayo a few times just for good measure. It was now thick like mayonnaise.
Now remember, you’re using bacon grease. So there are two things to consider.
- Bacon grease gets more solid when it gets cold. So even if your mayonnaise is somewhat thinner than you like, it’ll thicken right on up once it’s cold!
- Since bacon grease tends to be salty, use caution when adding salt. it’s easy to go overboard here.
But yeah, making homemade baconnaise 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 so I don’t always add it. If you’re planning on storing it in the fridge for longer than a week or two it might be good to add a smidge of whey.
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!
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 by adding a touch of bacon grease along with the oil. #TexasHomesteader
- 1 Extra-Large Egg (at room temperature)
- 1 teaspoon Lemon Juice (at room temperature)
- 1 teaspoon Prepared Mustard (at room temperature)
- 1 Tablespoon Softened or Melted Bacon Grease
- ½ Cup Mild oil such as Extra Virgin Olive Oil or Canola Oil
- Salt to taste (note, bacon grease is often salty enough)
Crack the egg into a wide-mouth canning jar and add the remaining ingredients. Blend together and let the mixture sit until it gets close to room temperature – about 5-10 minutes.
When all is room temperature, with an immersion blender at the bottom of the jar start blending, leaving blender head on the bottom of the jar until ingredients are fully blended & thickened.
Then gradually raise the blender toward the top of the mixture to make sure all is blended and your mayonnaise is thick.
(Note: the bacon grease will thicken your mayo a little more when it gets cold)
Store in the refrigerator for a week or so.
NOTE: if using melted coconut oil in your oil mixture, only use a couple of tablespoons since it will harden in the refrigerator and make your mayonnaise too thick.
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!
- Garlic-Flavored Mayonnaise
- Buttermilk Biscuits
- Sandwich Bread
- Egg Salad Spread
- Thousand Island Dressing
Other Favorite Condiments
- Homemade Mayonnaise
- Baconnaise – Bacon-Flavored Mayonnaise
- Fast Food: Basic Mix-n-Pour BBQ Sauce
- Honey-Sweetened, Smoky BBQ Sauce
- BBQ Rub & Beer-Based Mop Sauce Recipe
- Thousand Island Salad Dressing
- 1-Minute Creamy Salad Dressing Filled With Probiotics
- Sweet/Savory Pear Relish
- Fresh Pico de Gallo
- Fresh Herb & Olive Oil HERB BOMBS
- Quick Garlic/Herb Sauce Using Fresh Herbs
- Oats Can Substitute Easily For Bread Crumbs
…and MUCH more
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