Mayonaisse? Nope…Bacon-naisse!

So I was looking for some inspiration the other night when I stumbled across a recipe for “Bacon-naisse”. (I wish all could take the credit for the name!) I decided to try out a version of my own and boy am I glad I did! It’s pretty easy to make, just like mayo really, lasts well in the fridge and this one tastes just like Caesar salad – very yummy!

If you are new to Paleo and the “Fat is your Friend” mentality, let me first draw a comparison so that you understand why bacon fat can be just so great! Here’s a comparison fat profile of between olive oil, butter and bacon fat. You’ll notice that bacon fat is pretty much dead centre between the fat profiles of butter and olive oil. It’s almost 50% mono-unsaturated fat, just like olive oil, but because it has just over 40% saturated fat it  is nice and stable, not at all easily oxidized, which makes it great for low temperature cooking!

Olive Oil Bacon Fat Butter
Saturated Fat 16% 41% 68%
Mono- unsaturated Fat 75% 46% 28%
Poly-unsaturated Fat 9% 12% 4%


If you are buying a good quality bacon form a butcher or directly from the farmer, save the fat! Even if you are still buying conventional bacon, I still think it’s worth keeping. I use it in all sorts of things; it makes a great alternative to butter when mashing cauliflower, celery root or potatoes (take your mashed veggies to a whole new level!) I also love to use it when cooking eggs or seasoning veggies in place of butter. You haven’t lived until you have topped your broccoli with a bit of bacon fat and fresh ground pepper….mmm.

I used this in my salmon cakes recipe and it turned out awesome! Try it out wherever you would normally use mayonnaise, but definitely try it out!

Bacon-naisse with Roasted Garlic

  • 1 egg yolk
  • 1 tsp Dijon Mustard
  • 1-2 tbsp lemon juice (I like a little more)
  • 1/2 cup bacon fat (liquid, but not hot)
  • 1 bulb roasted garlic (peeled, about 8 cloves or so)
  • salt and pepper to taste

Blend egg, mustard and lemon juice in a food processor or blender. With blender still running, add the bacon fat a little at a time until the mixture starts to emulsify, then you can add it a little quicker. (I add about a tsp or so at a time at first). Once the mixture is thick and blended, blend in all the roasted garlic cloves. The mixture will firm up a bit in the fridge but will still mix well.

Now go make some salmon burgers!




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Categories: "Un"boring Salads, Bacon, Dressings and Dips, Recipe basics, Recipes


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