Silky and smoky, with the flavor of bacon whipped into every spoonful, from grease you already saved instead of seed oils. Two egg yolks and apple cider vinegar do the rest in a food processor, and what I learned about the emulsion is that the grease temperature matters and the yolks should sit out of the fridge first, or it breaks. I spread it on burgers, stir it into egg salad, and use it as the base for deviled eggs. 0g net carbs per serving.
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 5 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.
My go-to method (and two backups)
I’ve tried all three methods, and my food processor wins every time. I use a mini Cuisinart food processor that has a tiny hole in the lid for drizzling. That hole is the secret. It forces you to go slow, which is exactly what the emulsion needs.
The biggest thing I’ve learned: let the bacon grease cool to around 100-110°F before you start. Warm to the touch, not hot. A reader figured this out after a few failed batches, and I tested it in my own kitchen. She was right. Since I started checking the temperature, I haven’t broken an emulsion once.
An immersion blender works too. One of my readers uses hers on the second speed setting and gets great results. If you go this route, use a tall narrow container so the blender can build the emulsion from the bottom up.
You can also use a whisk and a lot of patience. I’ve done it by hand a few times when I was traveling, and it works. It just takes longer and your arm will feel it.
How I store bacon grease
After I fry bacon, I pour the grease through a fine mesh strainer into a glass mason jar. Getting the cooked bits out is the key to long storage. Strained bacon grease keeps in the fridge for about six months.
You can also freeze it. I’ve frozen bacon grease in ice cube trays and popped them into a freezer bag. Lasts indefinitely that way.
Room temperature storage works, but it goes rancid faster. If you go that route, keep it in a dark, tightly sealed container. I’ve used one of those stainless steel bacon grease containers with a built-in strainer. It blocks light and heat, which are the two things that make the fat go bad.
If it ever smells off, toss it. I’d rather waste a little grease than ruin a batch of mayo. And if you end up with more bacon 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.
Add yolks and apple cider vinegar to a food processor and pulse to combine.
2
Drizzle the grease
Very, very slowly drizzle in the liquid bacon grease with the food processor on.
3
Keep going
Continue slowly adding all the bacon grease.
4
Time for the dijon
Add dijon mustard and salt. Mix to combine.
Nutrition
Per serving: 1/8 of recipe
Calories
246
Fat
26.8g
Protein
0.7g
Total carbs
0g
Net carbs
0g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Why does my bacon mayo keep breaking?
Almost every broken batch comes down to two things: the grease went in too fast, or it was too hot. I aim for grease at 100-110°F, which feels warm to the touch but not hot. I just touch the side of the jar; if I can hold my hand there comfortably, it's ready. Too cold is a problem too, because bacon grease starts to solidify and creates lumps instead of a smooth blend. I also make sure my egg yolks are at room temperature before I start, since cold yolks fight the emulsion. If it breaks anyway, 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.
Is it safe to make mayo with raw eggs?
I use raw yolks and I've made it that way for years without a problem, but if raw eggs make you nervous, here's what I do. I whisk the yolks with the apple cider vinegar over a double boiler until they reach about 140°F, hold them there for a couple of minutes, then cool them in an ice bath before I start drizzling in the grease. The acid plus the gentle heat handles the safety side without scrambling the yolks. I stick to fresh, refrigerated eggs and use the jar within a week. If you're pregnant or feeding someone with a weak immune system, I'd use pasteurized eggs from the carton and you're covered.
Is bacon mayonnaise carnivore diet approved?
I make this carnivore mayo 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 a KitchenAid stand mixer instead of a food processor?
I haven't tried the KitchenAid whisk attachment myself, but the principle is the same as every other method: a slow, steady drizzle while the whisk runs. The challenge is controlling your pour speed without a drizzle hole like my food processor lid has, so if you try it, go even slower than you think you need to. If you have an immersion blender instead, my method for that is in the post above.
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 there a keto-friendly mayonnaise?
Yes. Mayonnaise is naturally low in carbs, but most jars at the store lean on soybean or canola oil. I make my own keto mayonnaise from saved bacon grease, two egg yolks, and apple cider vinegar. Each serving has 0g net carbs, 26.8g of fat, and 246 calories.
Dani, room temp makes a real difference here. Cold yolks are sluggish to emulsify and the grease can overwhelm them before the emulsion sets. I pull mine out about 20 minutes before I start.
Making deviled eggs for a cookout next weekend and want to prep this a couple days early, does the bacon grease separate out in the fridge or does it keep well?
It won’t separate. I’ve had a jar go a full month in the fridge and the emulsion held fine, so a couple days ahead is nothing. It does firm up cold since bacon grease solidifies, so let it sit out a bit before you stir it into your yolks.
Eight servings from a cup of grease I was setting aside anyway. Hard to argue with that. Three weeks in the fridge, used it on hard-boiled eggs, burger bowls, everything. Base runs a little neutral as written, the dijon and salt get you partway but I go heavier on both.
Going heavier on both is a good call. The grease mellows out once it’s whipped, so it can take more seasoning than you’d think. I’d love to know how much dijon you end up at.
Bought jarred mayo my whole life because homemade seemed like it needed real technique. Watching it come together as I drizzled in the grease was genuinely kind of wild. Pretty proud of this one.
Zero carbs wasn’t even on my radar until my friend’s cookout Sunday. Apparently people have strong opinions about bacon grease mayo, right up until they’ve had two burgers with it.
If your bacon grease is even slightly too warm when you start drizzling it in, the emulsion breaks and you end up with greasy liquid instead of actual mayo. Happened to me twice before I figured out what was going wrong. Letting it cool until it’s just barely pourable, warm but not hot, fixed the whole thing. The room temp egg yolks matter too, but the grease temp is the sneaky one that trips people up.
Not sure I was sold on using actual bacon grease as the base. Figured it would just taste like a mouthful of fat. But I had a jar in the fridge from last weekend and figured why not. The drizzle-in step took way longer than I expected (went too fast the first time and it broke completely, so heads up), but once it came together it looked like real mayo. The smoky flavor is there, just subtle. Background, not foreground. Put it on a burger that night and immediately started scanning my fridge for other things that needed it. I’ve got enough for maybe three more days and I’m already running the math on when I can justify rendering another batch just for this.
Yeah the smoke quiets down once it emulsifies. The grease distributes through the whole thing and you end up with a hint rather than a mouthful of fat. Salad dressings are where I went next.
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.
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.
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.
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.
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.
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.
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.
