Carnivore/Keto Baconnaise Mayo

Baconnaise AKA Bacon Mayo

This is a super easy Carnivore/Keto Baconnaise aka Bacon Mayo recipe and one of my personal favourites. It is super easy and very delicious! There are a couple of variations that can be done with this recipe if you want it more tangy mayo or plain mayo.

This recipe can easily be doubled, tripled or quadrupled simply by doubling, tripling or quadrupling the ingredients. I love to make this in mini jars to give away to people - some food for thought.

Follow the below instructions to a T and you will be so glad you did!

Supplies:

• 1x clean wide mouth jar with lid (I double this recipe and use a 746mL jar)

• 1x immersion/stick blender

• 1x small saucepan/pot

• 1x spatula

Ingredients:

• 2 egg yolks (room temperature)

• 1 cup liquid (not hot!) bacon fat/grease
  

• 2 tsp apple cider vinegar OR lemon juice

• 1 tsp Dijon mustard

• Pinch of salt
  

Instructions:

1. Slightly warm the bacon grease in a saucepan and melt over low heat. Do not let it get too hot! It needs to be relatively room temperature!

2. While the fat is warming, separate your egg yolks from the whites placing the yolks in the bottom of the wide mouth jar. (Save the egg whites for adding back to the mayo to make it softer and easier to spread once refrigerated.)

3. Add your apple cider vinegar, salt and mustard (if using) to the egg yolks.

4. Blitz the yolk mixture with the immersion blender until combined.

5. Once the grease is melted and cooled, slowly pour a small amount of butter into the yolk mixture while blitzing with the immersion blender (about 30 seconds) moving the stick blender up and down and around to ensure ingredients are well combined. You will notice that it immediately begins to emulsify. This is what you want!

6. Continue to run your immersion blender while slowly slowly adding the cooled, melted bacon grease until completely combined. **EXPERT TIP: Work your stick blender up and down to incorporate the melted butter and to ensure proper emulsifying.**

7. Once all the bacon grease is added, you can choose to add the egg whites (this results in a softer, spreadable mayo when it is refrigerated) continue to blend for another 45-60 seconds moving the stick blender around to insure all ingredients are incorporated.

8. Use warm or seal with the lid and store in the fridge for 3-4 weeks (if it lasts that long!)

Comment below your favourite use for mayo! Mine is as a dip for anything lol or with making Carnivore "Devilled" Eggs.

Warmly,

Richelle