Keto Bacon Mayo
Published August 27, 2019 • Updated March 10, 2026
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Low Carb Bacon Mayonnaise Recipe
I started saving bacon grease years ago without a real plan for it. It just sat in a mason jar in the fridge, getting topped off every weekend. Then I tried making mayonnaise with it, and that jar finally had a purpose. This homemade baconnaise is creamy, rich, and tastes like bacon without a single carb.
The whole thing takes about 10 minutes. Two egg yolks, a splash of apple cider vinegar, and a slow drizzle of liquid bacon grease into a food processor. That’s it. The Dijon mustard at the end isn’t just for flavor. It’s an emulsifier that helps hold everything together. I didn’t know that for the longest time, and once I figured it out, my results got way more consistent.
I started making my own partly because I got tired of reading labels on store-bought mayo. Soybean oil, canola oil, “natural flavors.” Bacon grease is one ingredient from one animal, and I rendered it myself. If you’re already cooking bacon every week, the best part of the pan is going down the drain. That’s the real waste.
I use it everywhere. Mixed into egg salad, chicken salad (try it with Instant Pot shredded chicken for a fast lunch), as the base for deviled eggs, on burgers next to BBQ sauce. Once you have a jar in the fridge, you find reasons to reach for it every day.
If you already make keto avocado mayo, think of this as the smokier, more savory version. The bacon grease gives it a depth that oil-based mayo can’t touch. I rotate between the two depending on what I’m making.
One thing I need to be clear about: the slow drizzle is not optional. I’ve had readers tell me their emulsion broke, and every single time it comes down to adding the grease too fast. If you go slow (I’m talking a thin stream, thinner than you think), it comes together. Rush it and you get bacon-flavored oil. I’ve been there.
This is also a solid condiment for anyone eating carnivore. Skip the Dijon if you’re strict carnivore, though you’ll want an extra yolk to keep the emulsion stable. I keep a jar next to my garlic sauce and Thousand Island dressing at all times. Between those three, I can dress up almost anything.
I’ve seen readers get creative with this too. One reader mixed half bacon grease with half avocado oil when she ran short and said it worked in her immersion blender. Another does a hollandaise-style version with half melted butter and half bacon fat. I haven’t tried that one yet, but it’s on my list. If you end up with more grease than you know what to do with, try making bacon jam. It uses up a lot of it.
What goes into baconnaise?
At its core, you need two things: bacon grease and egg yolks. The yolks create the emulsion (that thick, creamy texture), and apple cider vinegar helps keep it from breaking apart. You drizzle the liquid bacon grease into the yolks very slowly while the food processor runs. If you add it too fast, the emulsion breaks and you end up with greasy liquid instead of a thick spread. I’ve made that mistake more than once.
Once it thickens up, I stir in Dijon mustard and a pinch of salt. But you can take this in a lot of directions. Here are some add-ins I’ve played with:
- cayenne pepper
- red pepper flakes
- sriracha sauce
- hot sauce
- liquid smoke
- minced red onion
- minced garlic
- bacon bits
- chives
I keep coming back to the Dijon version, but the sriracha variation is a close second when I’m putting it on air fryer wings.
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Ingredients
2 egg yolks (room temperature) -
2 teaspoons apple cider vinegar or lemon juice
-
1 cup liquid bacon grease
-
1 teaspoon dijon mustard
-
pinch of salt
Step by Step Instructions
Step by Step Instructions
Add yolks & ACV
Add yolks and apple cider vinegar to a food processor and pulse to combine.
Drizzle the grease
Very, very slowly drizzle in the liquid bacon grease with the food processor on.
Keep going
Continue slowly adding all the bacon grease.
Time for the dijon
Add dijon mustard and salt. Mix to combine.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why does my bacon mayo keep breaking?
I've had this happen, and it almost always comes down to two things: the grease went in too fast, or it was too hot. The yolks can only absorb so much at a time. If the emulsion breaks, here's how I rescue it: crack a fresh yolk into a clean bowl, then slowly drizzle the broken mixture back in while whisking. That usually saves it. I also make sure my egg yolks are at room temperature before I start. Cold yolks fight the emulsion.
What temperature should bacon grease be before I start?
I aim for 100-110°F, which feels warm to the touch but not hot. A reader named Gina figured this out after a few failed batches, and I tested it myself. She was right. Too hot and the grease overwhelms the yolks before they can emulsify. Too cold and bacon grease starts to solidify, which creates lumps instead of a smooth blend. I just touch the side of the jar now. If I can hold my hand there comfortably, it's ready.
Is bacon mayonnaise carnivore diet approved?
I make this for carnivore days all the time. I keep the apple cider vinegar (it's a tiny amount and helps the emulsion hold), but I skip the Dijon mustard. When I drop the Dijon, I add an extra yolk so the emulsion stays thick. If you're pairing it with carnivore meals, try it on my braised short ribs. The smoky bacon flavor works with the braising liquid.
Can I use an immersion blender or KitchenAid instead of a food processor?
I've used an immersion blender and it works if you use a tall, narrow container (a wide-mouth mason jar is perfect) and start from the bottom. One of my readers uses the second speed on hers and gets great results every time. For the KitchenAid whisk attachment, I haven't tried it personally, but the principle is the same: you need a slow, steady drizzle while the whisk runs. The challenge is controlling the pour speed without a drizzle hole like my food processor lid has. If you try it, go even slower than you think you need to.
How long does homemade bacon mayo last in the fridge?
Mine lasts about a month in a tightly sealed glass jar. It firms up a little since bacon grease naturally solidifies when cold, but the emulsion doesn't break. It stays spreadable, like a thick mayo. If it feels too firm, I let it sit at room temperature for 5-10 minutes and it softens right up. I've never had the emulsion break from refrigeration alone. One of the easiest low carb condiments to keep on hand.
Is this the same as baconnaise?
Same idea, different execution. Store-bought baconnaise is usually canola or soybean oil with bacon flavoring added in. Mine is actual rendered bacon grease emulsified with egg yolks. One ingredient from one animal versus a label full of seed oils. The flavor difference is obvious the first time you taste them side by side. I tried a store-bought version once and couldn't go back.
Can I use avocado oil if I don't have enough bacon grease?
I've heard from readers who mix half bacon grease and half avocado oil, and they say it works well. I haven't tried that exact ratio myself, but avocado oil has a neutral flavor so it makes sense as a filler. You'll still get the bacon taste from the grease, just a little less concentrated. If you want a fully avocado-based version, I have a keto avocado mayo recipe that goes a completely different direction.
What if the mayo comes out too thick?
I slowly whisk in warm water, about a teaspoon at a time, until it loosens up. I picked up this trick from a reader who left a comment about it, and it works. Just go slow. Adding too much water at once can thin it out past the point of no return. I usually only need 2-3 teaspoons to get the consistency I want.
Third or fourth time making this now and I finally feel like I have it dialed in. The first couple of times it worked fine but I'd end up with a slightly runny mayo that would firm up in the fridge but wasn't quite right fresh. Figured out the issue was my bacon grease was still too hot when I started drizzling it in. Now I melt it and let it sit for a few minutes until it's warm but not steaming, and the emulsification is noticeably better, comes together thicker right from the start. Also tried lemon juice this last batch instead of the apple cider vinegar and got a brighter, less tangy flavor that I think I actually prefer when I'm spooning it onto deviled eggs. Still going ACV on burgers though. Four stars for now because I feel like I'm still learning this one, but it's the base I keep coming back to.
Made a batch to go with burgers on Saturday and my daughter (who will put mayo on literally anything) noticed something was off before I said a word. She kept going back to taste the outside of the burger, trying to place it. When I told her it was bacon grease instead of oil she paused and just said 'that tracks.' Smokier and richer than anything store-bought, and I'm planning to try it in deviled eggs next weekend because I think that's where it really does something.
I'll be honest, I put off making this for months because I assumed bacon grease mayo would just taste like greasy fat suspended in egg yolks. Figured the smokiness would be overwhelming and you'd know what you were eating on every bite. But I had a jar sitting on the counter from a weekend breakfast batch and finally just committed to it. The food processor method is what surprised me, the emulsification holds better than my usual olive oil version and the texture came out smoother than I expected. The dijon and ACV actually rein in the smokiness so it reads as rich and savory rather than 'bacon condiment.' I've been putting it on everything this week, burgers, deviled eggs, roasted cauliflower, and the zero carb count is almost beside the point at this point. Making a double batch Sunday.
Dijon's doing more than people expect there. It's an emulsifier on its own, which is part of why the food processor version holds better than a standard oil mayo. Double batch Sunday sounds right.
Ran out of ACV mid-recipe and subbed lemon juice on a whim, and I think I actually prefer it this way. The brightness cuts through the bacon grease and makes it taste lighter somehow, which I was not expecting. Put it on eggs Monday, a burger Tuesday, straight up on celery Wednesday. I need to start saving grease faster.
Lemon's in the recipe as the alt for this exact reason. On eggs I reach for it over ACV. Celery with this is underrated.
Used lemon juice instead of the ACV and the flavor is noticeably brighter (really good on deviled eggs, for what it's worth). Also learned the hard way: if your bacon grease is even slightly warm when you start drizzling, it emulsifies way faster than the recipe suggests.
100-110 is the sweet spot, warm enough to stay liquid but not aggressive. Above that it races and you lose control of the drizzle before you know it.
Added a clove of roasted garlic while blending and now I can't make it without. Something about the bacon fat makes the garlic mellow out in a way that's really good on burgers. Quick note for beginners: if the mayo breaks because you added the grease too fast (happened to me the first time), stick it in the fridge for 10 minutes, add one more yolk, and re-blend slowly. Comes back together every time.
That fridge trick works. Make sure the rescue yolk is room temp though, cold yolk fights the emulsion the whole way through.
Used a mix of bacon grease and melted butter (half and half) because I didn't have enough saved grease, and the texture came out noticeably silkier. Still all the bacon flavor but it spreads cleaner on a burger bun. Doing it on purpose from now on.
Butter has way more water than rendered fat, so yeah, that'd do it. The spread thing isn't a consolation prize either, that's just better.
First batch broke because I rushed the drizzle. Slowed down on the second one, threw in a garlic clove, and ended up with something closer to aioli.
Garlic clove in bacon grease is kind of its own thing. I'd make that version specifically for burgers.
Third or fourth batch at this point. The drizzle speed is everything with bacon grease since it's thinner than regular oil and the emulsion can break fast if you rush it. What I figured out after the first couple tries: let the grease cool to barely warm (around 100-110 degrees) before starting, and it has not broken once since. Also switched to lemon juice instead of the ACV and the flavor is cleaner to me, less sharp. Zero carbs for a condiment is hard to beat, and it holds in the fridge for four or five days easy.
That temp window is the one. Warm to the touch, not hot. Lemon's in the recipe as an option too - I go back and forth, but the ACV version has more edge, which not everyone wants in a mayo.
Never made homemade mayo before. Skeptical about the slow drizzle but followed it exactly and watched it come together in the food processor. The dijon at the end does something to the whole thing. Now I'm looking back at every sandwich I made with store-bought and feeling a little cheated.
The dijon is holding it all together, actually. It's an emulsifier. Once you realize what goes into store-bought you really do feel cheated.
Used this on burgers last night. The bacon grease drizzle technique works.
Yes! That drizzle makes such a difference. I do the same thing with leftover bacon grease when I'm making it for meal prep.
Has anyone tried using the wisk attachment on a kitchen aid mixer to make this?
Good idea!
So delicious! I used my immersion blender at the second speed, there’s only two. It worked so wonderfully. Thank you for sharing this recipe. ☺️
Yeah the second speed works well. Wide-mouth mason jar is worth trying too if you haven't, keeps the blades fully submerged and it emulsifies fast.
So I've tried this twice, failed twice. I used the food processor, drizzled slowly the liquid (Luke warm not hot) bacon grease and I could never get it to combine properly. I'd love some thoughts.
Food processor bowl is too wide. Try an immersion blender in a mason jar, start from the bottom, and don't lift it until you see it pulling together. The grease should be around 105F, warm to touch, not just room temp.
I tried making this and had two failures. First time round I used an emersion blender and the second time I used a food processor. Both times it became soupy, never getting thick like a mayo. Any advice? I was so bummed when it didn't work.
It sounds like you emulsion keeps breaking. You have to all the oil slowly to the egg yolk while mixing.