Our Paleo Family

Bacon Mayonnaise

It’s the little things that you miss when you start eating Paleo. On the surface, it seems that if you give up gluten, peanuts, soy sauce and cheese, you’ll be all set. But if you dig into the details of the paleo diet, you’ll see that there really is much more to it.

Among the list of “no” foods for the paleo diet, there will certainly be some that are more bothersome to you than others. This is why it is highly recommended that you do an elimination type diet when you first begin. Take everything out and slowly add back in. You’ll learn where you can stretch the rules of the diet and where you can’t.

For example, I can handle a little dairy, but I do not tolerate legumes at all. I am fine with a small amount of grains, particularly white rice, but industrial seed oils send me reeling.

Which is how I came to this recipe for bacon mayonnaise, or baconnaise for short. Mayonnaise helps so many recipes come together. I did not want to live without it forever.

I have to give credit to Diane Sanfilippo and her baconnaise recipe in Practical Paleo because I would not have thought of this on my own. I have tweaked the recipe a bit to suit our tastes, but I got the idea from her. I think I’ve recommended her book about 300 times on the blog, but I’ll do it again in a heartbeat. If you buy one paleo cookbook, buy this one. That is, until I have one some day. 🙂

There is a relatively new mayonnaise on the market that is made with avocado oil, Primal Kitchen, and it’s very, very good. I keep this in my fridge as well. But special occasions call for special recipes. Easter is perhaps the most special occasion of all for this Christian family as we celebrate the death and resurrection of Jesus. To think that anyone would willingly give up their life for the purpose to wiping away every unkind word, every selfish act, every good deed overlooked, that I have and will ever commit is reason for celebration if ever there was one.

My most frequent uses for this baconnaise are in deviled (heavenly) eggs and bacon and egg salad (chopped bacon, chopped hard boiled eggs, baconnaise, salt and pepper). But don’t let these two little ideas hold you back. Use this baconnaise anyplace you would use mayonnaise: broccoli salad, turkey sandwiches, coleslaw, and on and on. The applications are endless! You could even eat it straight from the jar with a spoon. I won’t tell.

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Look at that jar of baconnaise looking longingly at the heavenly eggs!


Bacon Mayonnaise
Print Recipe
An alternative to mayonnaise - but with bacon!
Servings
1/2 cup, approximately
Cook Time
5 minutes
Servings
1/2 cup, approximately
Cook Time
5 minutes
Bacon Mayonnaise
Print Recipe
An alternative to mayonnaise - but with bacon!
Servings
1/2 cup, approximately
Cook Time
5 minutes
Servings
1/2 cup, approximately
Cook Time
5 minutes
Ingredients
Servings: cup, approximately
Instructions
  1. In a small mixing bowl, combine egg yolk, lemon juice and dijon mustard.
  2. Slowly drizzle bacon fat into the egg yolk mixture, whisking continuously. This takes coordination! Pour with one hand, whisk with the other.
  3. Taste! Depending on the salt content of your bacon (or lack thereof) you may or may not need to add salt to your baconnaise. Add it now if you need to.
  4. Sometimes when I make this, it whisks up nice and thick. Other times it does not thicken well and I need to refrigerate it for a few minutes. If your's is liquidy, don't worry. Just pop it in the fridge and it will thicken up. Can you tell from this picture that mine did not thicken up right away?
  5. Store in a sealed container in the refrigerator. Keeps for about a week.
Recipe Notes

The cook time of five minutes assumes you already have bacon fat stored in your refrigerator. If you have to cook some bacon first, add about 30 minutes to the time it takes to make this recipe.

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