Plus it make the absolute best deviled eggs!
This recipe is a modified version of Sally Fallon’s mayonnaise recipe in Nourishing Traditions.
The hardest part of this whole recipe is reserving the bacon grease. If you cook bacon on a cookie sheet (with sides to contain the grease) you will get more fat. After you cook your bacon on the cookie sheet pour the grease into a heat tolerant stand-by container until you’re ready to make bacon mayonnaise.
This will be your biggest challenge.
When you make eggs, you’ll see the bacon grease waiting for use – and you’ll want to use it! The same goes for when you’re frying vegetables – there it is again, just sitting there smiling at you! For this purpose I have found it is best to cover the dish of bacon grease with a paper towel. This way it’s out of sight and doesn’t scream at you, “Oh, I’m so yummy, use me NOW!”
The ingredient list is simple:
- 1 egg, free ranging, bug eating, sun soaking chicken preferred, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons dijon mustard
- 1.5 Tablespoons lemon juice
- 1/2 cup bacon grease
- 1/2 cup organic sunflower oil
- 1/4 teaspoon mineral salt
I make my mayonnaise with a stick blender but it can be made with other type mixers also. A lot of blending on low speed is the secret to good mayonnaise so a tall vessel is important as it will splash over the top of a low vessel. I have a girlfriend who makes her mayonnaise stirring by hand- crazy, right?!
Add all the ingredients except the oils to a container and mix on low to emulsify the eggs properly. This will take a couple of minutes.
On low, heat the bacon grease until warm enough that it is liquefied. If it is too hot you will cook the eggs and ruin the mayonnaise. Add organic sunflower oil to the bacon grease so both oils are in one container. I prefer to use a Pyrex measuring cup because I can heat it up, measure the sunflower oil to the bacon grease and pour out of the same vessel – less dishes!
Pour both oils into the emulsified egg mixture in a slow steady stream mixing on low the whole time. The secret is to pour the grease slowly, patience will make the best mayonnaise as the slow steady pour is vital. After all the oil is incorporated blend a few minutes longer.
Transfer mayonnaise to a smaller jar for the refrigerator. Be sure to label it “dog saliva” otherwise it will disappear before you get the chance to use it. It is absolutely necessary to not tell anyone in the family you have made bacon mayonnaise for the same reason. Sally Fallon says in Nourishing Traditions that mayonnaise will last longer if you add 1 Tablespoon whey. I have found the whey is futile for shelf life if other family members know the bacon mayonnaise is in the refrigerator. Not telling them it’s there is much more beneficial in prolonging shelf life. If you find something different let me know!
*If you learned something from this post share it so others can do the same. To support the efforts of this blog shop the affiliate links above like this one. You pay the same shopping through Amazon while the author receives a small referral fee from Amazon. This offsets the costs of this site.
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.
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