Bacon mayonnaise is my new favorite condiment. I used to like using mayo, but I had mostly avoided it since adapting a paleo diet. All the store bought mayonnaise I’ve seen has soybean oil in it, and I’d prefer to avoid soybean oil. This simple recipe has changed my usage of mayonnaise.
The recipe is adopted from the book Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan, find the original recipe here. This is not a paleo book, however, there is loads of good information for the paleo cook. I recommend adding this book to your paleo library.
1 whole egg
3/4 teaspoon Dijon Mustard
1 teaspoon lemon juice
Salt and Pepper
1/2 cup bacon fat
I use our Vita-Mix it make this, but any blender, food processor or a bowl and whisk(and a strong arm) will do. Place the whole egg, mustard, lemon juice and seasoning in the mixer. Mix well, I use the blender on the variable setting at about 2.5 the whole time. Slowly add the bacon fat – small amounts at a time. Once the the mix is thick and creamy you can add the rest of the fat more quickly.
Note: the egg is eaten raw, if you are not comfortable with this use a pasteurized egg.
This is a very versatile mayonnaise. Use in guacamole, deviled eggs, slather some on a steak, you’ll find plenty of uses for it.
Fat is not Jennifer’s only book, I also love Bones another interesting and useful book. Her books are not strictly paleo, so some recipes won’t fit in our diet. However, I think you’ll find both volumes not only useful in the kitchen, but fun to read.