When I learned that the oils in traditional store-bought mayo were toxic, I attempted to make a switch to those that were advertised as being made with healthier oils such as olive oil instead.
Unfortunately, although they're labeled as being made with olive oil, most also still
contain a portion of toxic oils such as canola or vegetable oil.
While there are some great products on the market that actually do support health and contain what they advertise (check out Primal Kitchens products), I like making things from scratch, especially when they're quick & easy!
I love this recipe because it comes together in seconds, and uses reserved bacon grease which saves both time and money!
1 organic pasteurized egg
1 tsp Dijon wholegrain mustard
1 tsp apple cider vinegar or lemon juice
1 cup bacon fat, warmed until liquid consistency
pinch of sea salt
1 strip of bacon, crumbled into bacon bit sized pieces
Add everything except bacon bits to the container that comes with your immersion blender. Blend until the consistency of mayo. Add in the bacon bits, stir in by hand.
Enjoy on burgers, in tuna salad, as a veggie dip or anywhere else you like mayo!
Store in the fridge for up to 7 days.
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