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.
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.
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?
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.
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.
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!
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.
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 
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.
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.
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.
Reused a glass jar that was just wide enough for the stick blender to go in. I had a pretty mayo but I added more oil to see if I could make it a bit more loose and it went all the way loose. I tossed it in the fridge and it thickened up and would hold together when you shook it. So i added a bit more Dijon and had it as a sauce with my asparagus.
Got to try this! How important is the speed of the stick blender? I don’t have one and they sell them at 2-spread up to 6. Is this something has to be super high speed and done fast, or using a slower speed taking longer is the same?
I use a Cuisinart stick mixer. Only one speed.
And I don’t use the whisk attachment, just the blender attachment.
I just buy BestFoods mayo. It works for me. There’s so much extra work and extra food prep eating keto, so mayo is just one thing I buy pre-made.
Thanks @devhammer - that is reassuring as not sure I want to get one of those fancy ones…
Anyone has experience with the Sir Kensington class mayo? I get these in packets from the grocery store I go to and has been “snacking” on them. I think they have sugar in it, but I am so new to mayo just curious if it’s “in the ballpark” alright
