Each brand of bacon will be a little bit different when it comes to grease content. For this recipe I used 20 ounces (2 packages) of ButcherBox Bacon- look at all these bacon sprinkles that we get too!
Bacon Grease Mayonnaise
- 1 whole egg or 2 egg yolks room temperature
- 1 cup bacon grease melted but not too hot to touch
- 1/4 teaspoon sea salt
Immersion Blender Directions:
Place egg in the bottom of a quart wide-mouth jar or other tall skinny vessel that holds about a quart.
Gently pour warm-but-not-hot bacon grease over the egg.
Let the egg settle to the bottom by leaving the egg and bacon grease for about a minute.
Gently place the immersion blender all the way to the bottom of the jar, where the egg is.
Run on high, keeping at the bottom until you see mayo start to form (it will look white and creamy) and then very slowly pull up, taking approximately 20 seconds flat on the bottom of the jar and then an additional 20 seconds to pull up slowly through the jar.
You've made mayonnaise!
Cover and refrigerate. Use within 5 days, best used slightly warm (like right now!) because it will solidify in the fridge.
Put the egg in the high-powered blender. Blend on medium, until combined.
With blender on high, slowly drizzle in warmed bacon grease, a little bit at a time so that the mixture has time to thicken.
Drizzling in should take about 1 minute total.
Continue to blend mixture for another 1-2 minutes, allowing it to thicken.
Transfer to a wide-mouth mason jar, cover and refrigerate.
Keep in the fridge up to 5 days.
BACON MAYO FLAVORING OPTIONS:
Add in any or all of the following:
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
Black pepper to taste