Since I began Whole30 - which has now become WholeLife - I have ventured in to learning how to cook new things. This is saying a lot for a gal who pretty much hates to cook. But it turns out that I am actually pretty good at it, and I have created some pretty amazing meals... so much so that Mike has agreed to do Whole30 in September - stating that the stuff I cooked that was Whole30 approved was "actually pretty good." Talk about a huge win.
One of the things I made that everyone has loved is Whole30 Compliant Mayo. Because I have pretty much survived on chicken salad, tuna salad and egg salad, making my own mayo was a must from early on. Since then I have been venturing in to flavored mayo to give things a bit of variety. By far my favorite concoction so far - is Baconnaise.
This post may contain affiliate links which means we receive a small commission at
no cost to you when you make a purchase. As an Amazon Associate, I may earn from
qualifying purchases. As an employee of Apogee, any affiliate links from our clients are at 0% commission and two-tiered referrals are at $0.
First thing you need for Baconnaise is Whole 30 Approved Bacon. Thankfully there are two different brands that make it - Applegate (which you may be able to find at your local store or can order from Amazon here) and U.S. Wellness Meats (which can be ordered online.)
- one egg
- 1 teaspoon lemon juice
- 1 teaspoon ground mustard
- 1/2 pound Whole30 approved bacon
- 1/2 cup light tasting oil
Begin by frying your bacon until crispy, rendering all of the grease and drippings into a measuring cup. You will need one cup of bacon grease - so I cooked a little over 1/2 of a pound of bacon.
You want to scrape all of the little crispies off the pan too - these will help the flavor be amazing. While bacon grease is cooling, put your egg, lemon juice, and ground mustard into your food processor.
Spin the blades just a few times - enough to break apart the yolk and kind of mix the ingredients. Then, let egg mixture sit for no less than 30 minutes. This part is really important. Something happens with the acid of the lemon juice and the egg that makes the magic of mayo happen.
If you try to mix too soon, the oil will not emulsify and you will have something the consistency of salad dressing.
After the bacon grease has cooled (but not solidified) and the egg mixture has sat for at least 30 minutes, turn your food processor on high speed and slowly drizzle the light tasting oil and bacon grease into the food processor.
You want to drizzle very very slowly - like the tiniest pour you can. This process takes about 5 minutes of consistent pouring while the blades spin.
You will see the mixture mixing together and it will look very thin until you have about 1/4 of a cup left - then you will see it start to thicken. Continue to slowly pour in grease and oil until finished.
Let food processor spin about another 30 seconds or so to emulsify the last few drops.
Using a spatula, gently scoop your mayo into air tight containers and refrigerate. Enjoy your Baconnaise in salads, on veggies, and my favorite - BLT lettuce wraps!