For the baconaise (spelling?), you could leave it out for a while, I seem to remember 20+ minutes, put in a bowl of warm water, or run under warm water. Or use as is, like on a burger.
At one time, I was adding fat to all my meals, so mayo was good. Now, I eat a much lower in fat, higher in protein diet, so I eat mayo only rarely, no fat bombs, no bullet proof coffee, many leaner meats. I rarely make mayo and it’s been quite a while since i made it with bacon fat. It did add a unique flavor, but only pairs with some things (think burgers and not tuna salad).