Homemade Bacon Mayo
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This rich, smoky bacon mayo is the condiment equivalent of the song of the summer. Once you make it, you’ll have it on repeat all season long. And who could blame you? Adding bacon fat and super-crispy bacon pieces to a simple DIY mayo gives you a flavor-packed spread that’s delicious on almost anything (as evidenced by the list below). And if you don’t want to fuss with making mayo from scratch, I’ve got a streamlined version that uses your favorite store-bought jar .
Once you try a taste, you’ll be reaching for this irresistible condiment every chance you get. Here are some of my favorite ways to use it.
5 Delicious Ways to Use Bacon Mayo
- Spread onto two pieces of toast and top with sliced tomato and lettuce for an almost-instant BLT. Bacon-lovers can add strips of crispy bacon, too.
- Brush onto grilled corn and sprinkle with cotija cheese for a smoky twist on elote.
- Dollop on top of halved, boiled eggs for an easy version of deviled eggs.
- Use in place of regular mayo in your favorite potato salad .
- Slather onto hamburger buns for the best-ever burgers.
Read more : 12 Summer Sauces You Can Make with 5 Ingredients or Fewer
Comments 0 RatingsBacon Mayo
Yield Serves 12 , Makes 1 cup
Prep time 10 minutes
Cook time 10 minutes
- shellfish-free
- dairy-free
- kidney-friendly
- fish-free
- alcohol-free
- low-potassium
- peanut-free
- sugar-conscious
- gluten-free
- wheat-free
- soy-free
- tree-nut-free
- low-sodium
- low-carb
- Calories 211
- Fat 22.1 g (34.0%)
- Saturated 3.6 g (18.1%)
- Carbs 0.5 g (0.2%)
- Fiber 0.0 g (0.2%)
- Sugars 0.2 g
- Protein 3.0 g (6.0%)
- Sodium 138.6 mg (5.8%)
Ingredients
- 8 ounces
sliced bacon (about 8 slices)
- 3/4 cup
vegetable oil, plus more as needed
- 1
large egg
- 1 tablespoon
freshly squeezed lemon juice
- 1 teaspoon
Dijon mustard
- 1 clove
garlic
- 1/2 teaspoon
kosher salt, plus more as needed
- 1/2 teaspoon
freshly ground black pepper
Instructions
-
Cut 8 ounces sliced bacon crosswise into 1/4-inch thick pieces. Place in a medium frying pan and cook over medium heat, stirring occasionally, until the bacon is browned and crisp and the fat is foamy, about 10 minutes. Remove from the heat and let cool slightly.
-
Pour the bacon through a fine-mesh strainer set over a small bowl. Pour 3/4 cup vegetable oil into 1-cup glass measure. Add enough of the bacon fat and any little brown bits floating behind until you have 1 cup fat. If you don’t have enough bacon fat, add more vegetable oil until you have 1 cup.
-
Finely chop 1/4 cup of the cooked bacon. Save any remaining bacon for another use.
-
Place 1 large egg, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper in a blender. Turn the blender on to high speed and slowly drizzle in the fat mixture a little at a time. Once all the fat mixture is added, continue blending until the mixture is creamy and thickened. Stop the mixer and scrape down the sides of the blender. Add the chopped bacon and blend very well combined. Taste and season with more kosher salt if needed.
-
Transfer to an airtight container and refrigerate for up to 2 weeks. The mayonnaise will thicken as it chills, so don’t worry if it looks looser than a typical mayonnaise.
Recipe Notes
Using store-bought mayonnaise: You can also make this recipe using store bought mayo. Cook, cool, and strain 8 ounces bacon, then blend 1 cup mayonnaise with 1/4 cup bacon fat and 1/4 cup chopped bacon.
Grant Melton
Contributor
Grant Melton is an Emmy-Award winning culinary producer, food stylist and recipe developer. You may know Grant as the "cookie man" from Rachael Ray's daytime talk show or appearances on Food Network's cooking app. When it comes to cooking Grant believes "cooking for yourself should be just as meaningful as cooking for friends and cooking for friends should be just as simple as cooking for yourself."
Follow GrantSource : food
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