Homemade Bacon Mayo

published Jun 16, 2021
summer
Bacon Mayo

The addition of bacon fat and super crispy bacon pieces to this DIY mayonnaise creates an addictive spread that can upgrade any summer classic, from potato salad to BLTs.

Serves12

Makes1 cup

Prep10 minutes

Cook10 minutes

Jump to Recipe
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bacon mayo on bread with lettuce and tomato
Credit: Photo: Tara Donne; Food Styling: Anna Stockwell

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.

Credit: Photo: Tara Donne; Food Styling: Anna Stockwell

5 Delicious Ways to Use Bacon Mayo

  1. 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.
  2. Brush onto grilled corn and sprinkle with cotija cheese for a smoky twist on elote.
  3. Dollop on top of halved, boiled eggs for an easy version of deviled eggs.
  4. Use in place of regular mayo in your favorite potato salad.
  5. Slather onto hamburger buns for the best-ever burgers.

Bacon Mayo

The addition of bacon fat and super crispy bacon pieces to this DIY mayonnaise creates an addictive spread that can upgrade any summer classic, from potato salad to BLTs.

Prep time 10 minutes

Cook time 10 minutes

Makes 1 cup

Serves 12

Nutritional Info

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

  1. 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.

  2. 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.

  3. Finely chop 1/4 cup of the cooked bacon. Save any remaining bacon for another use.

  4. 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.

  5. 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.