« To Market, To Market | Main | 2009 Favorites »

Bacon Fat Mayonnaise

One of my New Year's resolutions is to eat more fat.  I'm quite serious.  To that end, last night I worked on refining the recipe that follows.  I ran across the original idea here, but when I tried that version, I wasn't quite satisfied.  It was too strong-tasting, and I didn't love the texture. 

So last night, I incorporated the bacon fat concept into the Mayonnaise recipe that appears in my cookbook Comfortably Yum, substituting lemon juice for the vinegar in the original.  The results were fabulous: smooth and subtly bacony.

To what use might one put such a condiment, I sense you asking.  Let me count the ways.  Last night I spooned some over freshly steamed broccoli to accompany our roast beef and scalloped potatoes.  You could add it to chopped apples, pecans, and celery for a liberated Waldorf Salad, or mix it with hard-boiled egg yolks to create the best Deviled Eggs of all time (I did this today).  Tuck a schmear into an otherwise humble Turkey Sandwich.  Potato Salad, Tuna Salad, Egg Salad--I can't think of any mayonnaise-based recipe that wouldn't be better with Bacon Fat Mayonnaise.  (Well, except for that Mayonnaise Cake my friend Deb Barshafsky is always on about.)

As I look over this recipe, I realize it is perhaps not for the faint of heart.  Personally, I'm not frightened of raw eggs, since I buy them directly from farmers I trust.

And I don't want to hear any moaning about your thighs or your hardening arteries.  I'll warrant my bacon fat from happy, pastured pigs is a far sight healthier than any tortured soybean oil in that flabby glop they sell in the supermarket.  Julia Child once said this about her heavenly Scalloped Potatoes Baked in Cream: "I, for one, would far rather swoon over a small spoonful of this ambrosia than a large ladleful of instant mashed made with skim milk!"  Amen, sister; her sentiment certainly applies in this case. 

Bacon Fat Mayonnaise

1 large egg
2 egg yolks
1 teaspoon Dijon mustard
3/4 teaspoon sea salt
The juice of half a lemon
1/2 cup bacon fat, close to room temperature but still liquid
1 cup olive oil (NOT extra virgin)
Freshly ground pepper

Put the egg, yolks, and mustard in the blender and mix it on low for 30 seconds.  Add the salt and the vinegar and mix for another 15 seconds.  Stir the bacon fat and the olive oil together.  With the machine running on medium low speed, pour the oil in the blender in the thinnest stream possible. 

When you’ve added all 1-1/2 cups, stop the blender and check the sauce.  If it seems overly thick, add a bit more oil.  Taste the mayonnaise carefully for seasoning, and add more if needed, turning on the blender for the briefest amount of time possible.  Scrape any mayonnaise you're not using immediately into a Mason jar and store it in the fridge.  Use within two weeks.

Reader Comments (19)

I'll just have to take your word on this one. I'm just not a lard girl. It's not a health thing, exactly. I didn't grow up with bacon, so the taste of the fat isn't particularly palatable. It's like you and green peppers. :)

January 4, 2010 | Unregistered CommenterAnnette

I would so try this but the idea of all that fat. . . Oh, I don't know. However, I did try your Chicken Mornay and Chicken Enchilada recipes and both were delicious! I'm thinking of instituting a Fat Friday so that I can keep cooking non-Weight Watchers friendly foods. It hardly seems fair to give it all up since hubby and I are merely plump and not morbidly obese. Of course, I'm actually pregnant so I think that means immunity against calorie counting, but I'm trying to keep some healthy habits through the end of the pregnancy so the baby weight isn't so hard to fight. I kind of hate being responsible.

January 4, 2010 | Unregistered CommenterMelanie J

And now, you must go to


And read the entry from today entitled "Of course I'll be requesting pages"...which relates to bacon mayonnaise.

January 5, 2010 | Unregistered CommenterLee Ann

It didn't sound all that tempting until you listed the wealth of possibilities...but now I'm dying to try it!
(Your buttermilk pancakes and lots of other Comfortably Yum favorites have rapidly become Parkin Family staples!)

January 5, 2010 | Unregistered Commentercharrette

I'm learning that you are not just a professor of food, you are a connoisseur! I think I'll take your word for it and see how it turns out. =]

January 5, 2010 | Unregistered CommenterL.T. Elliot

I'm so curious why you came to this resolution as to eat more fat???

January 5, 2010 | Unregistered CommenterGoofball

Luisa, you crack me up.

January 5, 2010 | Unregistered CommenterKaren

Does the bacon flavor infuse the mayonnaise? I like olive oil mayonnaise...

January 5, 2010 | Unregistered Commenterjenofa2eatwrite

I'm so very curious. . .
But I'm trying to give up mayonnaise. . .
But I'm sorely tempted. . .
Because it sounds lovely!

January 5, 2010 | Unregistered CommenterEowyn

So I want to know why you're eating more fat. What do you know that I don't know? Josi would kill for this recipe. I'm going to pop over to her blog and let her know she must come here immediately. I don't cook--at all, but I bet I can get my husband to make this for me :)

January 5, 2010 | Unregistered CommenterJulie Wright

I've never cared for mayonnaise but I adore bacon so I'm tempted to try it regardless. Plus, Neil would love it. He owes you much gratitude already as culinary boredom has eased up somewhat since Comfortably Yum came into our lives.

January 6, 2010 | Unregistered CommenterKimberly

Haha, I love this idea. I will definitely attempt it. If you make this recipe, please be warned as you might feel a slight malaise. :)

January 6, 2010 | Unregistered Commenterscupper

We eat bacon grease gravy here, on cat-head biscuits. It's a southern thang, in Pennsylvania.

January 6, 2010 | Unregistered CommenterTC

Wow--what an antidote to all the talk of New Year's fasts and fruit smoothies. Yeah! Bacon mayo! Awesome!

January 7, 2010 | Unregistered CommenterAdriana

As a card-carrying vegetarian, I should be horrified by the thought of bacon-infused mayo, but, truthfully, it sounds delicious. I'd always liked bacon grease more than bacon (and I liked bacon a lot). I only wish I'd discovered this before I gave up meat. (I was going to say "before I gave up murdering animals," but decided that was too preachy. Oh wait.)

January 8, 2010 | Unregistered Commentermelissa

I have no interest in bacon-fat mayo, but I just had to pop over and read more about the witty writer (you) who put another not-so-witty writer in her place via blog long ago. :) Sorry to be so cryptic, but there's a compliment in there somewhere. :)

hi luisa, how are you doing?

January 12, 2010 | Unregistered CommenterGoofball

Bacon fat mayo would be the end of me. Seriously, I would put it on everything and then my heart would explode.

January 21, 2010 | Unregistered CommenterRyan Curtis

I am so making this and I will love it. And I'm with you--eating more fat. Fat is far better for you than white flour based items and sugar--it's when you have them together that you get trouble. This is RIGHT up my ally. AND I want one of your butcher's t-shirts. If I sent you the money for shirt, shipping and time, could you get me one? Please oh please oh please? I made bacon ice cream for New Years. AWESOME.

April 27, 2010 | Unregistered CommenterJosi S. Kilpack

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>