Transform leftover bacon grease into delectable bacon mayonnaise – a flavorful keto accompaniment to sandwiches, dips, dressings and more.
Kevin (my husband) loves his bacon. Weekends, we go in search of Calgary breakfast places that sport the best bacon (our favorite is Red’s Diner right now). Weekdays, he snacks on a couple strips a day for a quick keto boost.
After his bacon is cooked, he drains all possible grease into a container that he keeps in the fridge. When the container is full, he empties it into the compost bin and repeats… that was until I switched to a high-fat, keto eating style and realized that cooking with bacon grease made just about everything better.
(Nearly) everyone has a tub of leftover bacon grease in their fridge or on their counter right now. It’s keto, accessible, extremely inexpensive, transforms scrambled eggs into a keto breakfast wonder, boosts pasta sauces to the next level and makes a deliciously keto bacon mayonnaise.
If you’re thinking, “But Leanne, surely bacon grease cannot be healthy for you or safe for your heart” Read these 10 (scientifically proven) reasons why I’m not scared of eating fat, why high-fat, keto is healthy and safe and this overview of how fats are metabolized in the body and then assess what’s up. I’m all for everyone making eating style choices for themselves once they’re informed…
I love this keto bacon mayonnaise recipe spread over top of my Keto Flax Seed Foccacia Bread, folded into a pile of chilled chicken pieces for a keto-rific chicken salad, or used as a base for a creamy keto salad dressing. It’s soft at room temperature and very “butter-like” out of the fridge.
- Add the egg, lemon juice, vinegar, mustard, salt and pepper to the jug of your high-powered blender. Blend on medium, until combined.
- Slowly drizzle in warmed bacon grease, a little bit at a time so that the mixture has time to thicken. Drizzling in should take about 1 minute total. Slow and steady wins the race!
- Continue to run mixture for
another 1-2 minutes, allowing it to thicken.
- Transfer to a wide-mouth mason jar, cover and refrigerate. Should keep in the fridge for up to 5 days.
- serving = 2 tablespoons
Eggs: if you want to make this recipe as high-fat, keto as possible, use 2 egg yolks in place of the 1 egg. I liked it with 1 egg because the egg whites make the mayonnaise extra fluffy.
Consistency: right out of the blender, the mayonnaise will be runny. If left at room temperature, it will harden slightly. When refrigerated, it will harden to the consistency of butter.
View Nutrition Information (once on page, scroll down)
It’s challenging to locate the nutrition information for “bacon grease” so I used “lard” to calculate the nutrition information for this keto recipe.
I know there are a couple of bacon lovers in the HP community that are pro at transforming bacon grease into delicious keto meals, snacks and desserts. Tell me (and all of us!)::
What keto recipes have you created (or followed) where you’ve used bacon grease?
The great thing about bacon grease is that it keeps for a VERY long time. So, if you’ve had a container of it sitting around, it’s likely perfect for this keto recipe. Give it a little sniff, if it smells good, you’re in the clear!