Discover the delicious secret to deliciousness with Chef Tom's Baconnaise! This irresistibly tasty condiment will add a zing of bacon flavor to anything you put it on. From hamburgers to sandwiches, this savory treat is sure to make your taste buds rejoice! Try it for yourself and see why bacon-lovers can't get enough!
WHAT YOU'LL LOVE
- Real bacon fat replaces most of the oil. Stretching rendered bacon fat with just enough avocado oil means the smoky, savory flavor comes from the fat itself, not an add-on seasoning.
- Built with true mayo technique. Slowly drizzling the fat into the egg yolks while constantly whisking creates a genuine emulsion, not a shortcut mixed condiment.
- A splash of vinegar balances the richness. Adding it to taste at the end cuts through the fattiness and lets you dial in exactly how rich you want the final spread.
- Bacon bits folded in, not blended smooth. Mixing in whole bacon bits and chives at the very end keeps real texture in every bite instead of a uniformly smooth spread.
How to Make Baconnaise
Tom Jackson
Rated 5.0 stars by 1 users
Category
Condiments
Cuisine
American
Servings
24
Prep Time
30 minutes
Cook Time
30 minutes
Calories
121
Chef Tom shows us how to put bacon fat to good use and make Baconnaise from scratch! For bacon lovers, this condiment is sure to become one of your favorites, as it packs tons of flavor on whatever you spread it on, from burgers to sandwiches to whatever else you can come up with!
Ingredients
- 1 lb classic cut bacon, minced
- 3/4 cup - 1 cup avocado oil, as needed
- 2 egg yolks
-
1 tbsp Kozlik’s Deli Mustard
-
1 tbsp Cattleman’s Grill Lone Star Brisket Rub
- 1 1/2 tsp lemon juice
- 1/4 tsp - 1/2 tsp apple cider vinegar, to taste
- 1/4 cup bacon, minced
- 1 tbsp fresh chives, minced
Directions
- Place the minced bacon in a Lodge 10” Steel Skillet. Place the skillet on the side burner of the Napoleon P500 Gas Grill and light the burner. Cook over medium heat until the bacon is crispy and you’ve rendered out as much fat as possible.
- Strain the bacon from the fat. Place the bacon in a food processor and break down until very fine bacon bits.
- Place the bacon fat in a measuring cup or mason jar. Add enough avocado oil to bring the mixture up to 1.5 cups of bacon fat/avocado oil. Let cool to room temperature.
- In a medium sized mixing bowl, combine the egg yolks, Kozlik’s Deli Mustard, Cattleman’s Grill Lone Star Brisket Rub and lemon juice and whisk well to combine.
- Slowly begin to drizzle in a few drops and then a thin stream of the fat/oil mixture while constantly whisking. Continue drizzling and whisking until all of the fat/oil is incorporated. As the mixture grows and gains structure you can add the fat/oil a little more quickly.
- Add a splash of vinegar, to taste. This should help cut through the fattiness of the baconnaise, as well as thin the mixture a bit. Feel free to add water to thin further, if desired.
- Mix in the bacon bits and chives.
Recipe Note
Recipe FAQ
Why use bacon fat instead of all oil?
Bacon fat carries smoky, savory flavor that plain oil can't replicate — stretching it with just enough avocado oil to reach the right volume keeps that flavor front and center.
Why does the fat/oil mixture need to cool before whisking it in?
Adding warm fat too quickly can cook the egg yolks or break the emulsion — letting it cool to room temperature first keeps the mayo from separating.
Why whisk in the fat slowly at first?
A slow drizzle at the start lets the emulsion begin forming properly; once it thickens and gains structure, the remaining fat can be added a bit faster without breaking it.
What if my baconnaise breaks or separates?
Whisk in a teaspoon of cold water or an extra egg yolk to help bring it back together, adding slowly while whisking constantly.
How long does this keep, and how much does it make?
It keeps refrigerated for up to two weeks and yields about 2 cups total.
How indoor-friendly is this recipe?
5 out of 5 — perfect for indoor or outdoor cooking. Rendering the bacon on a stovetop and whisking the mayo by hand works exactly the same as using the grill's side burner.
Recipe Highlights
Bacon fat stretched with oil, not replaced by it: Direction Step 3 tops off the rendered bacon fat with just enough avocado oil to reach 1.5 cups total — keeping bacon as the dominant flavor rather than diluting it.
A true emulsion, built slowly: Step 5 drizzles the fat/oil mixture into the egg yolk base a little at a time while whisking constantly, which is what actually creates mayo's structure rather than just combining ingredients.
Vinegar added to taste, not by a fixed amount: Step 6 calls for a splash of vinegar "to taste," letting the richness be dialed in based on preference rather than a rigid measurement.
Texture folded in last: Step 7 mixes in bacon bits and chives only after the mayo itself is finished, preserving distinct texture instead of blending everything smooth.
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Nutrition
Nutrition
- Nutrition Serving Size
- 1 tsp
- per serving
- Calories
- 121
- Fat
- 9 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 38 milligrams
- Sodium
- 438 milligrams
- Carbs
- 1 grams
- Fiber
- grams
- Sugar
- grams
- Protein
- 7 grams
