Foolproof mayonnaise

[Vega]

That sounds amazing, I’m definitely trying that. I bet it would be great on
burgers.

[larry]

So good I could eat it with a spoon.

You could make mayonnaise from motor oil and cat pee and I’d probably eat it with a spoon.

Everything into the processor except oil

In this recipe, when you say “except the oil” does the bacon fat go with the oil or the other ingredients?

[janknitz]

[Shakenbake]

Nope, my bad that wasn’t clear.
I combine the bacon fat (melt if necessary) and the Avocado oil in a squeezer bottle to help with slow delivery in the beginning.

[kate]

Thank you for the great instructions along with beautiful pictures! I plan to try this if my Kitchen Aid stick fits into the pint mason jar.

[Fiorella]

Here’s an alternative recipe for baconnaise. Doesn’t turn hard in fridge, and stays as a mayonnaise texture. Also, it has 100% bacon nectar without need for blending other oils.

It’s technically a “crema” and not a mayonnaise, because there is no egg in it.

Whipped Bacon Nectar Crema with Lemon and Dijon

Emptying the fridge of leftovers is a smart thing to do. It bugs me to no end to see good food go to waste. Here’s a mayonnaise-texture cream (or “crema”) made with bacon grease. I strongly recommend dipping cold leftover proteins (beef steak, pork chops, meatballs, etc) in this crema! Start with pouring the filtered bacon grease into a blender container [image] Whip it for about a minute using a hand blender (note, you can also easily whip with simple whisk and bowl - the hand blender is …

[Robert]

Tried the standard mayonnaise last night, not good. I put it down to the mustard being open for a while and not sure about 100% avocado. Will try again tonight with 50% light olive oil and leave out the mustard. I’m determined to get this right.

[Robert]

ahhh so fresh djon and light olive oil. Started egg, salt, lemon juice and 1 cup 50:50 avocado oil : olive oil no emulsification was like water. Added dijon no emulsification, added apple cider viniger no emulsification

What is going on? is it the light olive oil?

[Fiorella]

Place in refrigerator for a bit to cool down. See if there is a texture change. It usually stiffens up in the fridge when it cools.

[Robert]

Place in refrigerator for a bit to cool down. See if there is a texture change. It usually stiffens up in the fridge when it cools.

Thanks, it’s already in the bin third attempt tomorrow. Any tips? I’m thinking avocado oil and standard extra virgin 50:50.

[Fiorella]

In the bin??!!! No!

Have patience. Work through the steps. Sometimes a silly little thing like only a few degrees of temperature will do the trick.

Also, next time, if texture is a problem, take a photo, like how the sauce drips off the back of a spoon. There are people in this forum with lots of expertise in the kitchen that would be able to spot something and provide advice.

[kate]

I did it! I read this post with instructions, went home and found the smallest taller glass that still fit my immersion head, and it worked perfectly. So easy. Unfortunately, I ate all the mayo already. A cup of oil can be a little pricey if I go through it in a day. LOL. Thanks tons for the recipe!

[Shakenbake]

Costco has a ginormous bottle of avocado oil for right around ten bucks.

[johnp71]

Grapeseed oil… yes or no? I read different things on different websites and I can’t figure out if it’s bad for me or not.

[Fiorella]

No on grape seed oil for me because of high omega 6

[Robert]

Third time lucky made it by hand, used avocado oil, light olive oil and extra virgin olive oil, lemon juice, djion and salt. I think the dijon is the flavour i’m not sure of also a bit too oily. I’m too used to the industrial stuff

[migorstmarseille]

Just made a quick mayo recipe with:

1 egg
1 cup Olive oil
Juice 1/2 lemon
Salt 1/2 tbsp

I put the immersion blender to the very and held it there for 20 to 30 seconds and then brought it up slowly. Perfect mayo in 90 seconds, no breakup. It’s a little on the bitter side due to the olive oil.

[collaroygal]

I don’t put the mustard in mine, the trick to right consistence seems to be the gentle raising and lowering of the hand blender in the narrow container. I also find it is nicer if I blend for a few secs. stop, stir it gently and then finish the blending, You need to make sure the egg gets distributed well, it is a prime emulsifier in this recipe, esp. so if you skip the mustard. I use only avocado oil (thanks Costco for making it affordable) and really prefer it to any thing else I have eaten that calls itself mayo. Hope you have continuing good luck with it.

[matt]

Made a nice mayo yesterday but I got greedy and tried to add a bit more oil and broke it. So now i have a jar of egg oil in my fridge… I will add it to scrambled eggs or something. Until next time.

[devhammer]

What kind of container did you use?